From 1c32f5f67798c3a456b847cd44e5bfc88b3ef4b5 Mon Sep 17 00:00:00 2001 From: Wendy Ta Date: Tue, 2 Jun 2026 20:59:21 -0700 Subject: [PATCH] remove chicken katsu --- dinner/chicken_katsu.html | 35 ----------------------------------- index.html | 1 - 2 files changed, 36 deletions(-) delete mode 100644 dinner/chicken_katsu.html diff --git a/dinner/chicken_katsu.html b/dinner/chicken_katsu.html deleted file mode 100644 index 49e85f00..00000000 --- a/dinner/chicken_katsu.html +++ /dev/null @@ -1,35 +0,0 @@ - - - - - - Chicken Katsu - - - - Home -

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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  2. Set up three separate bowls: one with flour, one with the beaten egg, and one with Panko breadcrumbs.
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  3. 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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  4. 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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  5. Transfer to a paper-towel-lined plate to drain. Slice into strips and drizzle with Tonkatsu sauce.
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Dinner