Recipe of Jamie Oliver Large Chicken Katsu

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, large chicken katsu. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Large Chicken Katsu is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Large Chicken Katsu is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have large chicken katsu using 16 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Large Chicken Katsu:

1. Make ready 5 fillets Chicken thighs
2. Prepare 1/2 Cabbage (shredded)
3. Prepare 10 Cherry tomatoes
4. Take 1 Lemon
5. Make ready 2 tbsp White wine
6. Take 1 dash Salt and pepper
7. Take 2 Eggs
8. Take 30 ml Milk
9. Make ready 1 Panko
10. Prepare 1 Cake flour
11. Get For the sauce:
12. Make ready 200 ml Tonkatsu sauce (Japanese-style Worcestershire sauce or steak sauce)
13. Prepare 2 tbsp Ketchup
14. Prepare 1 tbsp Vinegar
15. Get 1 tsp Mustard
16. Make ready 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 with this special food large chicken katsu recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!