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Chicken Katsu (Japan)

Name: Chicken Katsu (Japan)
Total time: 35 min
Yield: serves 4
Ingredients: 4 filets Chicken; 100g Flour; 2 Egg; 4 slices Bread; 500ml Neutral oil; 200 g Rice; 2 tbsp Soy sauce; 1 tbsp Honey

Preparation time: 35 min
Servings: serves 4

Ingredients

serves 4

Chicken — to buy4 filets
Flour — to buy100g
Egg — to buy2
Bread — to buy4 slices
Neutral oil — to buy500ml
Rice — to buy200 g
Soy sauce — to buy2 tbsp
Honey — to buy1 tbsp

Preparation

Lightly flatten the chicken breasts with the flat of a rolling pin or a pan, for an even thickness of about 1.5 cm, then season with salt and pepper on both sides.
Coat each breast in flour, tapping off the excess, then in beaten egg, then in breadcrumbs, pressing firmly with your hands so the coating sticks evenly.
Let the breaded breasts rest for 5 minutes before cooking: the coating sticks better and won't fall off during frying.
Heat the oil over medium-high heat in a pan (about 1 cm deep) until a breadcrumb sizzles instantly when dropped in.
Fry the breasts for 4-5 minutes per side, without moving them at first so the coating sets well, until nicely golden and cooked through.
Drain on paper towel, let rest for 2 minutes so the coating firms up, then slice evenly with a sharp knife.
Serve with rice and a sauce made from soy sauce and honey.