Chicken Katsu

• boneless and skinless chicken (white or dark meat)
• 3 eggs
• 1 pkg. Panko (Japanese bread crumbs)
• flour
• garlic salt
• salt and pepper, to taste
• 1/4 c. water
• cooking oil (I prefer canola oil)
• Tonkatsu sauce*

1. Start with three separate dishes or bowls.
2. In the first bowl, mix flour, garlic salt (to taste), salt and pepper (to taste).
3. In the second dish, scramble the eggs and add the water. In the third dish, place the Panko.
4. Heat the oil in a frying pan. Cut the chicken into long strips (it will help reduce the cooking time).
5. First dip the chicken into the egg batter, then into the flour.
6. Next, dip the chicken into the egg batter again and finally into the Panko.
7. Make sure all sides are well coated. Deep fry until golden brown.
8. Serve with white rice, macaroni salad and Katsu sauce.

chicken, eggs, flour, garlic, salt, water, cooking oil, tonkatsu sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=100393 (may not work)