The result is a lighter and crispier batter.
INGREDIENTS – Serve 6
3 Chicken Breasts – Cut in Half and flattened with a mallet (between baking / wax paper sheets or parchment paper)
2 Large Eggs beaten
Salt & Pepper
1/4 Teaspoon Crushed Chilli Pepper
2 Cups of Panko breadcrumbs
PREPARATION
In a long shape dish, mix the eggs with salt, pepper & chilli flakes
Soak the previously flattened chicken fillet (you can ask your butcher to do this for you) in the egg preparation
Then soak the fillet in the Panko
Reserve and keep in the fridge, until you are ready to cook . You can pan-fry them in Vegetable oil until crispy.
Place the fillet on paper towel to remove as much oil as possible.
Reheat at 180 degrees Celcius for 15-20 minutes until hot and crispy.
Cut in large pieces and serve with Tonkatsu sauce or any BBQ sauce of choice.
TONKATSU SAUCE
1/4 Cup Ketchup
2 Tablespoon Worcestershire Sauce
2 Tablespoon Soy Sauce
Mix in a bowl… serve with the chicken fillet or perfect for a BBQ Sauce on your burger !
Serve with a nice Asisan potato salad, a Coleslaw or steamed vegetables.
Make sure you make a large portion. The leftovers are sublime.
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