Thinly cut chicken breast
Eggs beaten
Breadcrumbs
Flour
Oil
Ton Katsu Sauce
Put the oil in a pan and heat on medium. Coat the chicken breasts with flour in a large plastic bag. Then take the breasts out of the bag and cover them with eggs in a medium sized bowl. Next, coat the breasts with breadcrumbs. The egg should make the crumbs stick to the chicken. Now put the chicken in pan on medium heat until golden brown. Serve with sauce. I prefer Bulldog Sauce. You can find Bulldog Sauce in Japanese stores.
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