Chicken Katsu is a popular Japanese dish made of breaded and fried chicken cutlets. Here are some potential benefits of eating Chicken Katsu:
- Good source of protein: Chicken Katsu is a good source of protein, which is essential for building and repairing muscles, tissues, and cells in the body.
- Rich in vitamins and minerals: Chicken Katsu contains various vitamins and minerals such as vitamin B12, iron, phosphorus, and selenium that are important for maintaining good health.
- Energy booster: As Chicken Katsu is a high-protein and carbohydrate-rich food, it can provide energy to the body and keep you feeling full for longer periods.
- May improve mood: Some studies suggest that consuming foods containing omega-3 fatty acids (such as the fish often served alongside Chicken Katsu) may have positive effects on mood and brain function.
However, it’s worth noting that Chicken Katsu is typically deep-fried, so it’s also high in calories, saturated fat, and sodium. Therefore, it should be consumed in moderation as part of a balanced diet.
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- 1 Cutting board and knife You'll need a cutting board and knife to cut the chicken into thin cutlets.
- 2 Meat mallet To pound the chicken cutlets to an even thickness, you may want to use a meat mallet.
- 3 Three shallow bowls You'll need three shallow bowls for the breading process. One bowl for flour, one for beaten eggs, and another for breadcrumbs or panko.
- 4 Frying pan A frying pan is necessary for cooking the breaded chicken cutlets.
- 5 Tongs or spatula To flip the chicken cutlets in the frying pan, you'll need either tongs or a spatula.
- 6 Cooking thermometer To ensure that the chicken is cooked through, you may want to use a cooking thermometer to check the internal temperature of the chicken.
- 4 skinless boneless chicken breast halves - pounded to 1/2 inch thickness
- salt and pepper to taste
- 2 tbsp all-purpose flour
- 1 egg beaten
- 1 cup panko bread crumbs
- 1 cup oil for frying, or as needed
- Step 1Season chicken bosoms on the two sides with salt and pepper. Place flour, beaten egg, and panko scraps into discrete shallow dishes. Coat chicken bosoms in flour, shaking off any overabundance; plunge into egg, and afterward press into panko scraps until very much covered on the two sides.
- Step 2Heat oil in a huge skillet over medium-high intensity. Place chicken in the hot oil, and broil until brilliant brown, 3 or 4 minutes for each side. Move to a paper towel-lined plate to deplete.