Chicken Katsu

Ingredients

• 2 lbs boneless skinless chicken breasts
• 2 tablespoons garlic salt
• 1/2 cup flour
• 2 eggs, beaten
• 2 cups panko (Japanese bread crumbs)
• 1 quart oil
• 1/3 cup catsup
• 1/4 cup soy sauce
• 1/4 cup sugar
• 1 1/2 teaspoons worcestershire sauce
• 1/8 teaspoon ground red pepper

Directions

1. 1

   To make katsu sauce, combine catsup, soy sauce, sugar, Worcestershire sauce and red pepper in a small bowl and set aside.

2. 2

   Flatten chicken pieces into 1/4 inch thick pieces.

3. 3

   Season chicken generously with garlic salt, ( season to taste) and let stand 15 to 30 minutes.

4. 4

   Set up three dredging pans. Place flour in the first, beaten eggs in the second and panko flakes in the third.

5. 5

   Heat about 2 inches of oil in a skillet to 350 degrees.

6. 6

   Dredge chicken in flour, dip in eggs and coat with panko in that order.

7. 7

   Fry chicken in batches until golden brown on both sides; drain on paper towels. Cut into one inch slices and serve hot with katsu sauce.

8. 8

   Pork can be substituted for chicken (tonkatsu).