Chicken Katsu You can make this delicious boneless chicken cutlet at home. No need to dine out when you can make these chicken cutlets in minutes! Chicken katsu (Japanese chicken schnitzel or chicken cutlet) is usually served with the However, preparing chicken katsu is like cooking pasta.

Bahan membuat Chicken Katsu

  1. 500 gr of dada ayam, filet menjadi 4 bagian.
  2. 1/2 sdt of garam.
  3. 1/2 sdt of merica.
  4. 100 gr of tepung terigu.
  5. 1 btr of telur.
  6. 150 gr of tepung panir.
  7. secukupnya of minyak goreng.

Langkah Membuat Chicken Katsu

  1. Marinasi ayam yg telah di filet dengan garam dan lada,..diamkan kurleb 15 menit di lemari es supaya bumbu meresap.
  2. Masukkan ayam yg sudah dimarinasi secara bergantian ke tepung terigu kemudian ke telur yang sudah dikocok lepas dan terakhir tepung panir.
  3. Masukkan ke lemari es kurleb 30 menit supaya lebih set.
  4. Goreng dengan minyak panas sampai golden brown.
  5. Potong sesuai selera dan sajikan dengan salad sayur, saos sambal dan mayonise.

These sandwiches combine the shattering panko crispiness of katsu-style cutlets and the fiery heat found in Nashville-style hot. Chicken katsu, fried chicken cutlets, are an obsession for chef Roy For Roy Choi, these crispy egg-and- panko -coated chicken cutlets, generally made with pork in Japan, represent something major. Chicken katsu is a twist on the classic Japanese dish, which is traditionally made with pork. These crispy, crunchy chicken cutlets are topped with a sweet-salty tonkatsu sauce that's simply irresistible. Chicken Katsu (チキンカツ) is a variation on Tonkatsu, which uses chicken instead of pork.

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