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Chicken Katsu

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Ingredients

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Instructions

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  1. Sprinkle both sides of the chicken cutlets generously with salt and pepper.
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  3. Set up three separate bowls: one with flour, one with the beaten egg, and one with Panko breadcrumbs.
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  5. Dredge each cutlet in flour (shake off excess), dip it completely in the egg, - and then press firmly into the Panko until fully coated.
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  7. Heat about ½ inch of oil in a skillet over medium-high heat (350°F / 180°C). - Fry the chicken for 3 to 4 minutes per side until the crust is deeply golden and crispy.
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  9. Transfer to a paper-towel-lined plate to drain. Slice into strips and drizzle with Tonkatsu sauce.
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