2 chicken breasts
2 cups panko breadcrumbs
½ cup finely grated parmesan cheese
2 eggs, lightly whisked
1 cup plain flour
vegetable oil for shallow frying
lime wedges, to serve
Japanese katsu sauce or your choice of barbecue sauce, to serve
sea salt
Coleslaw:
1/3 cup Japanese Kewpie mayonnaise
2 tbsp lime juice
4 cups finely shredded cabbage
Versatile!
Impeccable technique. I’ve used this to crumb & fry fish fillets. I fry them golden, using dripping. Excellent! Thanks.
The best
So good, very crisp and juicy! Many steps to follow and all very worth it in the end. Three people, four cutlets, and none leftover.
YUM. This is a keeper!
SO crispy and delicious. Taking the time to follow these simple, yet crucial steps will make all the difference. I did season my flour a bit. My whole family loved it.