Chicken Katsu
Ingredients:
- 1/2 kg chicken breast fillets
- Breadcrumbs, as needed
- 3 eggs, beaten
- Marinade:
- 1 lime, juiced
- Ground black pepper, to taste
- Salt, to taste
- Chicken bouillon, to taste
Instructions:
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Prepare the Chicken: Start by cleaning the chicken breast fillets. Slice them thinly and gently pound them with a meat mallet to ensure they are evenly flattened.
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Marinate the Chicken: In a bowl, mix the lime juice, ground black pepper, salt, and chicken bouillon. Rub this marinade mixture onto the chicken fillets, making sure they are well-coated. Cover and refrigerate for at least 1 hour, allowing the flavors to meld. For a more intense flavor, marinate for a longer period.
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Bread the Chicken: Set up a breading station with two separate bowls. Place the beaten eggs in one bowl and the breadcrumbs in the other. First, dip each marinated chicken fillet into the beaten eggs, ensuring it is fully coated. Next, coat the fillet in breadcrumbs, then return it to the egg mixture and coat again with breadcrumbs. This double coating will help achieve a crispier texture.
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Fry the Chicken: Heat a generous amount of oil in a pan over medium-low heat. Carefully place the breaded chicken fillets into the hot oil. Fry each fillet until golden brown and crispy on one side before flipping. Avoid flipping the fillets too frequently to keep the breadcrumbs from contaminating the oil. Cook until the chicken is fully cooked through and the coating is crispy.
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Serve: Once the chicken is fried to a golden perfection, remove it from the oil and drain on paper towels. Serve hot, and enjoy your delicious Chicken Katsu!
This Chicken Katsu recipe provides a delightful, crispy coating with juicy chicken inside, perfect for a comforting meal or a special treat.
