Lemon Chicken Katsu Sauce + Furikake Rice
Juicy breaded katsu cutlets with a tangy lemon katsu sauce. Served with Homemade furikake seasoning.
Ingredients
- 2 chicken breasts
- 2 tsp salt, divided
- 1 tsp pepper
- 3 eggs
- 1 1/2 cup flour
- 2 cup golden breadcrumbs or panko crumbs
Lemon Katsu Sauce
- 1/2 TBSP oil
- 1 clove garlic
- 3 TBSP sugar
- 3 TBSP soy sauce
- 1/2 cup chicken stock sub with 1/2 cup water plus 1/2 tsp. chicken soup mix
- 1/2 TBSP rice vinegar
- 1/2 tsp grated ginger sub 1/4 tsp ground ginger
- 1/2 lemon zested and juiced
to serve
- prepared white rice
- furikake seasoning
Instructions
Salt Chicken
- Cut each chicken breast in half, so you have 4-8 cutlets, depending on how many you are making. With a meat mallet or rolling pin, pound meat to even thickness.
- Sprinkle 1/4 teaspoon of salt on EACH cutlet, flip and repeat to the second side. Let sit for 15 minutes. (at this point i like to start cooking my rice, so it's ready at the same time)Dab the chicken with paper towels to remove all moisture that seeped from the chicken. Make sure both sides of chicken are dry before continuing.
Bread and Fry
- Lay out three shallow bowls. In one add the 3 eggs and whisk to combine. In the second add the flour, and in the third pour the breadcrumbs. Lay out a fourth clean plate for the finished chicken. Working one cutlet at a time, dip in the flour first, then in the egg, and lastly in the panko crumbs, making sure to coat all sides and nooks of the chicken.
- When all the cutlets are breaded, heat up oil in a shallow frying pan. Use about a 1/2 inch of oil. To tell if the oil is hot enough, place a wooden spoon in the pan. When you see bubbles form around the bottom of the spoon, you are ready to fry. Add the cutlets and fry until golden, flip, and fry the second side. This should take about 2 minutes per side. Remove to a plate with a paper towel to drain while you prepare the sauce.
Prep Lemon Sauce
- In a small saucepan, add the oil and grate or crush in the garlic clove. Once the garlic is just turning golden, pour in the soy sauce, sugar, chicken stock, rice vingear, and ginger. Let it come to a boil. Stir to dissolve the sugar and let cook for 3 minutes. Lower the heat and squeeze in the juice of the lemon and add the zest. Let simmer for one more minute. Remove from heat.
Slice and Serve
- To make pretty rice mounds, get out a small bowl and fill it with warm rice. Place the bowl upside down on the serving plate and gently lift the plate, letting the rice form a mound in the shape of the bowl you used.
- One at a time, lay each cutlet on a cutting board and positon your knife on the diagonal. Slice cutlet into strips about 1/2 inch wide. Slide the knife under the cut strips, taking care to keep the shape of the cutlet. Transfer the cut slices to the serving plate, leaning the slice on the rice mounds like pictured. Drizzle lemon sauce over the centre of the cutlets and sprinkle furikake on the tops of the rice mounds. Serve immedietly.
