Super crispy chicken katsu

Ingredients

• 2 chicken breasts (boneless skinless)
• salt & pepper
• 1 egg (beaten)
• 1 1/2 cups panko breadcrumbs
• olive or vegetable oil for shallow frying
• 1 teaspoon mustard (e.g. Dijon mustard (or 1/2 teaspoon dry mustard powder + 1 teaspoon water))
• 1/2 cup ketchup
• 2 tablespoons Worcestershire sauce
• 2 teaspoons soy sauce
• white rice
• crisp salad leaves
• a vegetable side such as broccoli or stir fried vegetables (optional)

Instructions

1. 1

   Make the sauce. Mix together the mustard, ketchup, worcestershire sauce and soy sauce. Put aside.

2. 2

   Slice each chicken breast in half horizontally with a really sharp knife, then cut each in half width-ways. Season the chicken with salt and pepper on both sides.

3. 3

   Spread the panko breadcrumbs out on a plate and whisk the egg in a dish.

4. 4

   Dip each piece of chicken in the egg and then in the breadcrumbs until it is totally covered in the crumbs. Shake then dip in the egg and crumbs a second time. Place the crumbed chicken pieces on a large plate.

5. 5

   At this point, put your rice in to boil or steam while the chicken is cooking.

6. 6

   Pour enough oil into a frying pan (skillet) to barely cover the bottom and heat it up. When it is hot enough (test by dropping a few breadcrumbs into it and If it sizzles energetically, it's ready!), place a few pieces of the crumbed chicken at a time into the pan. Fry for about 3 minutes on each side or until golden brown.

7. 7

   Drain any excess oil from the chicken on paper towels, then slice each piece of chicken width-ways into strips about 1 inch thick.

8. 8

   Serve immediately on top of your cooked rice. Drizzle a little of the tonkatsu sauce over the top of the chicken and around the rice. Serve extra on the side for dipping!