Hello, busy bees! Today, I’m sharing with you my Chicken Cheese Katsu Recipe. Now, before you start, here are some helpful tips! Ensure the chicken is pounded evenly to ensure even cooking. It’s crucial for that perfect crisp texture! Oh, and chilling the cheese slightly before stuffing it into the chicken helps in handling it much better. I found that out the easy way! And double-coating the chicken for that extra crunch! It’s a small trick but makes a world of difference in the texture. And let’s face it, that crunch adds a whole new level of satisfaction to each bite. 🤩🍽️
To make it more special, we made a sauce for our Chicken Cheese Katsu. We mixed some ketchup, soy sauce, honey, and Worcestershire sauce. This sauce added a delicious tangy taste to the crispy chicken. It made the dish even better and everyone loved it. 😍
The Chicken Cheese Katsu was so good, the chicken was crispy on the outside but tender and juicy inside. The sauce we made was so good! Sweet, tangy, and a bit of kick. We added some shredded cabbage on the side, and it was the perfect combo. 👌
Give this Chicken Cheese Katsu Recipe a try, and trust me, it’s worth every moment spent in the kitchen. Happy cooking and happy eating, busy bees! 🐝
Ingredients:
- 4 boneless, skinless chicken breasts or thighs
- 4 slices of cheese (cheddar, mozzarella, or your preference)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups breadcrumbs
- Salt and pepper, to taste
Instructions:
- Lay a chicken piece between two sheets of plastic wrap. Gently pound to even thickness (about 1/2 inch). Repeat for all chicken pieces.
- Sprinkle both sides of each chicken piece with a pinch of salt and pepper.
- Place a slice of cheese on one side of each chicken piece. Fold the chicken over the cheese, pressing the edges to seal it.
- Set up three shallow dishes. Fill one with flour, one with beaten eggs, and one with breadcrumbs. Dip each chicken piece in flour, ensuring it’s fully coated, then dip in beaten eggs, and finally coat it thoroughly with breadcrumbs. Press gently to adhere.
- Heat oil in a frying pan over medium-high heat. Once hot, carefully place the chicken pieces in the oil. Fry for about 4-5 minutes on each side, or until golden brown and the chicken is fully cooked.
- Place the fried chicken on a paper towel-lined plate to drain excess oil. Let them rest for a few minutes before serving.
Chicken Cheese Katsu Recipe
Ingredients
- 4 Boneless, skinless chicken breasts or thighs
- 4 Slices of Mozzarella
- 1 cup All-purpose flour
- 2 Large eggs, beaten
- 2 cups Breadcrumbs
- Salt and pepper, to taste
Instructions
- Lay a chicken piece between two sheets of plastic wrap. Gently pound to even thickness (about 1/2 inch). Repeat for all chicken pieces.
- Sprinkle both sides of each chicken piece with a pinch of salt and pepper.
- Place a slice of cheese on one side of each chicken piece. Fold the chicken over the cheese, pressing the edges to seal it.
- Set up three shallow dishes. Fill one with flour, one with beaten eggs, and one with breadcrumbs. Dip each chicken piece in flour, ensuring it's fully coated, then dip in beaten eggs, and finally coat it thoroughly with breadcrumbs. Press gently to adhere.
- Heat oil in a frying pan over medium-high heat. Once hot, carefully place the chicken pieces in the oil. Fry for about 4-5 minutes on each side, or until golden brown and the chicken is fully cooked.
- Place the fried chicken on a paper towel-lined plate to drain excess oil. Let them rest for a few minutes before serving.
