Poulet katsu facile (escalope de poulet japonaise)

Ingrédients

• 2 boneless skinless chicken breast
• salt, pepper, garlic powder (to season the chicken)
• 1/4 cup all-purpose flour
• 1 large egg (beaten)
• 1 cup panko breadcrumbs
• tonkatsu sauce (to serve)

Préparation

1. 1

   Butterfly your chicken by slicing the meat horizontally from one side, leaving the other end intact.

2. 2

   Open the chicken and cover with plastic wrap, and use the back of your knife or a meat tenderizer to pound the chicken until it is about 1/2" in thickness.

3. 3

   Season both sides of the chicken with salt, pepper, and garlic powder. Prepare flour, egg, and panko breadcrumbs in 3 separate shallow bowls.

4. 4

   Coat each piece of chicken with flour, egg, and bread crumbs in order, ensuring each side is evenly coated while shaking off any excess. Set aside.

5. 5

   Prepare at least 1 1/2" of oil in a large skillet over medium heat. Once the oil reaches 340°F (or 170°C), cook 3 or 4 minutes per side, or until golden brown. Serve with tonkatsu sauce and enjoy!