Ingredients (changed for 2 people):
- 1 Chicken Breast, butterflied and cut in half, pounded thin to one uniform thickness
- 1 1/2 cups Panko Breadcrumbs
- 1 tsp Salt
- 1/4 tsp Ground Black Pepper
- 1 Egg
- 4 Tbsp Olive Oil
- 2 Tbsp Butter
- 1/4 cup Ketchup
- 1/4 tsp Dry Mustard
- 1 tsp Soy Sauce
- 1 Tbsp Worcestershire
Directions:
- In a shallow bowl whisk the egg with the salt and pepper and put the panko breadcrumbs in another shallow bowl.
- In a large skillet melt the butter with the oil over medium heat.
- Dredge the chicken in the egg and then into the panko breadcrumbs twice.
- When the butter and oil mixture starts to sizzle add both pieces of chicken to the pan and cook for 2 -3 minutes on each side until brown and crispy.
- Remove the chicken from the pan and place on a plate with a paper towel to remove excess oil from the chicken.
- To make the Tonkatsu sauce mix the last 4 ingredients (ketchup, soy sauce, dry mustard and Worcestershire sauce).
- Cut the chicken up into small strips. Place the chicken strips over a small bed of rice and pour the Tonkatsu sauce over the chicken.
