Chicken Katsu

Chicken Katsu! (japanese chicken cutlet)
-2 big chicken breasts
-Panko bread crumbs
-flour
-2 eggs

Cut chicken breast in half(the wide way to make two "patties" Tenderize them so that they are only about 1/2 an inch thick. Then have 3 plates, one with flour, one with egg(mix it up), and the thrid with panko bread crumbs. Flour each piece of breast meat, then dip both sides in the egg, and lastly dip both sides in the panko bread crumbs.

In a pan make sure you have about 1/4inch deep of veggie oil on medium heat. Place your floured egged pankoed breasts into the pan and cook each side about 3 minutes or until golden brown. Set on a cooling tray.

Serve with rice and dipping sauce (I also like having some steamed broccoli with it.

Sauce:
1:1:1:1 ratio of:
sugar, soy sauce, worchester(spelling?) sauce, and ketchup

(i usually do 2 table spoons of each)

ohgoshI'msohungrynow ;^;

iM COMMIN TO YOUR HOUSE TO EAT neoooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo LOL