Chicken Katsu

  1. Slice each chicken breast in half and lightly pound thin in between plastic wrap. Be careful not to tear the chicken and pound it too thinly. Pat dry and sprinkle with salt and pepper. Beat 2 large eggs in bowl and add water and 1/2 tsp of salt and 1/2 tsp of pepper. Take a deep dish and pour breadcrumbs inside. Take each seasoned chicken breast and dip in egg mixture, taking out the excess. Then, put the chicken in the dish of breadcrumbs and make sure both sides are fully coated with breadcrumbs. Coat all the chicken pieces and set aside.
  2. Heat a large skillet in medium/high heat with 2-3 tablespoons of vegetable oil. Keep oil handy as you may need to add more in the pan because the breadcrumbs absorb the oil. Place only 1-2 chicken breasts in the pan at a time. Cook until golden brown and the edges of the chicken become to turn opaque and flip.
  3. Serve with Tonkatsu sauce and over fluffy Jasmine rice

chicken breasts, breadcrumbs, vegetable oil, eggs, tbl, salt, pepper

Taken from www.epicurious.com/recipes/member/views/chicken-katsu-50076188 (may not work)

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