Classic Gà Katsu
Món truyền thống · Vietnamese
Crispy, golden-fried chicken cutlets coated in panko breadcrumbs, a beloved Vietnamese take on Japanese katsu. Typically served with a side of rice and a tangy dipping sauce.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Chicken breast4 boneless, skinless
- Panko breadcrumbs2 cups
- All-purpose flour1 cup
- Eggs2 large
- Vegetable oilfor frying
- Saltto taste
- Black pepperto taste
- Nuoc Cham (Vietnamese dipping sauce)for serving
- Steamed ricefor serving
Các bước
- 1
Pound chicken breasts to about 1/2 inch thickness.
- 2
Season chicken with salt and pepper.
- 3
Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- 4
Dredge each chicken cutlet in flour, then dip in egg, and finally coat thoroughly with panko.
- 5
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat to 350°F (175°C).
- 6
Fry chicken cutlets for 3-4 minutes per side, until golden brown and cooked through. Do not overcrowd the pan.
- 7
Remove chicken from oil and drain on paper towels.
- 8
Slice chicken into strips and serve immediately with nuoc cham and steamed rice.
