Katsu

• 2 lbs. boneless skinless chicken breasts

• salt and pepper

• 1 ½ cups flour

• 2 eggs beaten with 1 tbsp water (plus more if needed)

• 2 cups panko bread crumbs (more if needed)

• Vegetable oil for frying

Place one piece of chicken at a time on a cutting board. Cover with a plastic gallon size Ziploc bag. Pound meat with the flat side of a meat mallet until its ¼ inch thick. Continue with remaining meat. Or thinly slice chicken. In individual shallow bowls place flour, eggs and panko. Season meat with salt and pepper. Dredge meat in the flour then dip into the egg mixture and press into the panko until evenly coated. Place in a single layer on a baking sheet. Continue process with remaining chicken. 

Heat ¼ inch of vegetable oil in a large fry pan. Add coated chicken pieces a few at a time, do not crowd them in the pan. Fry until golden brown on one side and turn over and brown other side. Drain on paper towels. Place drained chicken onto another baking sheet and keep warm in a 200º oven. Continue cooking until all of the meat is cooked. Serve with katsu sauce from the Asian market and coconut rice.

Coconut rice: 

• 2 cups long grain rice I use Basmati

• 1 3/4 cup water

• 1/2 cup coconut milk

• 1 tsp salt

Place all ingredients into a sauce pan and bring to a boil. Cover pan a reduce to a simmer. Cook for 15 minutes and remove from heat. Keep pot covered and let set for 10 minutes or until you are ready to use the rice.

Serves 4 to 6.