Chicken Katsu

• 4 (8-ounce) chicken breasts, skinless and boneless
• salt (Okinawan sea salt at Seki), to taste
• 1 cup fine Japanese panko bread crumbs
• 1 egg, beaten
• 2 tablespoons flour
• 1 cup vegetable oil, for frying
• cabbage, julienned
• fresh tomato, sliced
• lemon wedge, to squeeze over cutlet or cabbage as you like
• Otafuku brand Tonkatsu sauce, served on the side, to taste

1. Season the chicken breasts on both sides with salt.
2. Place the flour, egg and panko crumbs into separate dishes.
3. Coat the chicken breasts in flour, shaking off any excess.
4. Dip them into the egg, and then press into the panko crumbs until well-coated on both sides.
5. Heat 1/4-inch of oil in a large skillet to 350F.
6. Place chicken in the hot oil, and cook 3-4 minutes per side, or until golden-brown.

chicken breasts, salt, fine japanese panko bread crumbs, egg, flour, vegetable oil, cabbage, fresh tomato, lemon wedge, otafuku

Taken from www.foodrepublic.com/recipes/chicken-katsu-recipe/ (may not work)