Monday, September 5, 2011

CHICKEN KATSU


 Material :
  1. 300 grams boneless chicken meat to the chest, at up to flat
  2. 1 tablespoon lemon juice
  3. 1 / 4 teaspoon ground pepper
  4. 1 teaspoon salt
  5. 1 / 2 the egg whites, beaten off
  6. 2 tablespoons of liquid milk
  7. 5 tablespoons flour
  8. 50 grams of coarse bread crumbs 
  9. to taste cooking oil for frying

How to Make :
  1. Marinate chicken with lemon juice, pepper powder, and salt. Stir well. Let stand for 30 minutes to allow the flavors to infuse.
  2. Combine egg whites and milk, stir well.
  3. Sprinkle chicken with seasoned flour, then dip into egg mixture milk. Roll the bread into coarse flour.
  4. Store in refrigerator for 30 minutes so that bread flour is more attached. Fry in hot oil until golden and a lot of brown. Lift.
  5. Serve with a sauce bottle.