Cheese Katsu Chicken with Tonkatsu Sauce
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Ingredients
- 4 chicken breast fillets
- 100 g cheddar cheese
- 40 g plain flour
- 2 egg, beaten
- 100 g panko breadcrumbs
- 250 ml vegetable oil
- 4 tbsp tonkatsu sauce
- 250 g white cabbage, finely shredded
Method
- 1
Cut a deep pocket into the side of each chicken breast without cutting all the way through, and season inside and out.
- 2
Slice the cheddar into thick batons and press into the pockets, then press the chicken closed.
- 3
Coat each piece in the plain flour, then the beaten egg, then press firmly into the panko breadcrumbs.
- 4
Heat the vegetable oil in a large frying pan to about 1cm deep over a medium heat. Fry the chicken for 6-7 minutes each side until deep golden, the cheese is melted and no pink remains in the chicken.
- 5
Drain on kitchen paper for a minute, then slice thickly so the melted cheese shows.
- 6
Serve with the shredded cabbage and the tonkatsu sauce drizzled over.
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