How to Prepare Jamie Oliver Large Chicken Katsu

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, large chicken katsu. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Large Chicken Katsu is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Large Chicken Katsu is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook large chicken katsu using 16 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Large Chicken Katsu:

1. Make ready 5 fillets Chicken thighs
2. Take 1/2 Cabbage (shredded)
3. Make ready 10 Cherry tomatoes
4. Get 1 Lemon
5. Take 2 tbsp White wine
6. Prepare 1 dash Salt and pepper
7. Prepare 2 Eggs
8. Prepare 30 ml Milk
9. Prepare 1 Panko
10. Prepare 1 Cake flour
11. Prepare For the sauce:
12. Prepare 200 ml Tonkatsu sauce (Japanese-style Worcestershire sauce or steak sauce)
13. Get 2 tbsp Ketchup
14. Make ready 1 tbsp Vinegar
15. Make ready 1 tsp Mustard
16. Take 1 tbsp White wine

Instructions to make Large Chicken Katsu:

1. Slice into the thick part of each fillet and butterfly the meat so that you end up with an even larger piece of meat. Butterflying the meat makes it thinner, so it will cook faster. If you fry it for less time the meat will be more juicy.
2. So that the meat doesn't shrink when it's fried, cut away all of the sinews. Season both sides of the meat with salt and pepper, rub it in well, and leave the meat to sit for 10 minutes.
3. After the 10 minutes is up, pour 2 tablespoons of white wine over the meat and rub it in well, and leave the meat for another 15 minutes. Make sure that they return to room temperature completely.
4. Coat the meat in flour and shake off any excess. Beat the eggs and milk together well and dredge the meat through it. Then apply a coating of panko.
5. Pour some oil into a large frying pan and fry the chicken at 170℃. Fry the front of the meat for 1.5 minutes and the back for 1 minute. Then turn up the temperature to 190℃ and fry both sides of the meat for 30 seconds each.
6. Drain the katsu well and scoop out any floating pieces of panko out of the oil after each piece of katsu has been fried.
7. Cut the freshly-fried katsu into large pieces and serve on plenty of cabbage and cherry tomatoes.
8. Pour over the sauce and add a dollop of Japanese mustard to serve.

So that’s going to wrap this up for this special food large chicken katsu recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!