Chicken Cheese Katsu

One of Japan's favourite dishes - delicious, easy and cheap to make. Use chicken or pork to create a crsipy and succulent dish, perfect for dinner or a school lunch box.

Today I’ll show you how to make one of Japan’s favourite dishes. We normally use pork, but chicken is a good alternative. It takes roughly 5 mins preparation time and 10 minutes cooking time. All this can be made for roughly $3!

1 Chicken breast
Handful of grated cheese
Bread Crumbs (or PanKo)
1 egg
Salt and Pepper

Step 1

Slice a large chicken breast open so you can open it and lay it flat like a book.

Step 2

Place a sheet of cling film over the chicken and hit it until flat with a rolling pin or bottle or whatever you have to hand. This makes the chicken softer and tastier.

Step 3

Season with salt and pepper, then put cheese on one side of the open chicken breast.

Step 4

Fold the other hald of the chciken back over onto itself to cover the cheese, then using tooth-picks secure the sides to prevent them opening when you fry.

Step 5

Cover the chicken with flour, and dip in a cracked egg to cover completely. Then cover the chicken with bread crumbs. If you can find PanKo which are Japanese bread crumbs, these are best.

Step 6

Heat oil in a frying pan to 160 deg cel. To test, drop some bread crumbs in the oil and if it floats to the surface slowly, it is ready. For some deep frying, you need very hot oil but in this case, the oil only needs to be medium hot since the chicken must be cooked slowly.

For the sauce, you can buy Tonkatsu sauce in any Asian supermarket, or you can mix ketchup with mayonnaise, or even keep it simple with lots of salt and pepper.