Fried Chicken Katsu
- 8 (2- to 3-oz) chicken cutlets
- 3 large eggs , lightly beaten
- 3 cups panko breadcrumbs
- 2 bunches rainbow chard, chopped
- Salt and pepper
- Olive oil
- 1/4 cups bottled tonkatsu sauce
- Season the chicken cutlets with 1 tsp salt and ½ tsp pepper.
- Place the beaten eggs in a shallow dish. In another shallow dish, mix the bread crumbs, ½ tsp salt, and ¼ tsp ground black pepper.
- Dredge chicken in the eggs. Gently press into the bread crumbs, shaking off the excess.
- Pour olive oil in a large saucepan, to a depth of ¼-inch. Heat over medium heat to 350°F. Work in batches: add the chicken, fry, turning once, for 3 t0 5 minutes (cutlets must be golden brown, and register at 165°F with a food thermometer inserted in the thickest part.) Drain on paper towels.
- In a separate saucepan, heat 1 tbsp olive oil over medium-high heat. Add the chard, 1 tsp salt, and ½ tsp black pepper. Cook until the chard is wilted, about 3 minutes. Remove from heat.
- Serve the chicken with the chard. Drizzle with tonkatsu sauce.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.