Katsu/Cutlets (Schnitzel)

2013-08-18
  • Yield : 700g
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 10m
  • Ready In : 30m

Ingredients

500g Chicken breast fillet

1 to 2 eggs –  beaten

200g bread crumbs

1/2 cup milk

50g to 100g plain flour

salt & pepper for seasoning

fresh parsley/thyme – finely chopped

oil for deep or shallow frying

Method

The chicken breast fillet/s can be cut to make 4 large schnitzels or 8 to 10 smaller ones. It can be as thick as or as flat/thin as. The thicker ones will take 1 minute longer to cook than the thinner and flatter ones. You will require a dish preferably a large flat dish one each for milk, egg, flour and bread crumbs. Plunge the chicken into the milk first and then lift them out to drain, then season them with salt and pepper. Roll and dust it in the flour. Mix the herb/s both if preferred, into the beaten egg/s and season with a little salt and pepper further. Drop each chicken piece one at a time into the egg-mix, coat it well then roll it into the crumbs till well coated and set aside until all are done. At this stage you may require extra egg or extra bread crumbs so apply as necessary. In the meantime have the oil ready for cooking, when it is hot either deep fry the pieces for a few minutes depending on the thickness, or shallow fry it on a moderate heat for a minute on each side  for the thin pieces of meat, and a minutes longer for the thicker pieces of breast meat.  Chicken breast when over-cooked can become dry, but if it is under cooked it is even worse. Cooked chicken should be white inside, if it is pink and runny it isn’t cooked. Serve it with roast and gravy or simply with some salad. Any leftovers can be used to make sandwiches.  My Katsu pictures display a variety of sizes to give you some ideas on what you could do too. On a platter with some salad and drizzled with a variety of sauces in my case even capers  makes it appealing and tasty. Enjoy!

Variations and My Story

My preferred choice when cooking for my students is to cut the pieces small and flat especially if you are not familiar with your student’s appetite.  I’d rather have my students serve themselves extra pieces at the dining table if they are really hungry and will eat it, rather than I load up their plate with food they won’t finish.

Japanese Katsu is similar to our cutlets and schnitzel it’s just that they do not make it the large size that we are used to here. Individual Katsu then is picked up with chop sticks and when full no wastage is encountered. However, no student is going to openly admit that our cutlets are better than their home dish of Katsu.  However, in my opinion, any dish that can closely resemble what the student was accustomed to eating back home will act as a bridge for them. My Katzu was very well received even though my student wasn’t familiar with the herbs that I used but nevertheless for her to go for 3 helpings it proved she liked it. That was a satisfactory enough sign for me to be proud of my achievement. If you are to read my book chapter “Food warms the heart” you will understand why I am passionate about providing food that resembles a student’s culture or home to minimise their homesickness when on foreign land.

Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • BEEF OYESTER MUSHROOMS AND CAPERS IN CREAMY SAUCE

  • LAMB SHANKS with ROSEMARY MINT and SEMOLINA

  • BEEF RUMP and MUSHROOMS in WHOLE SPICES

  • BEEF BONE ALL PURPOSE TOMATO SAUCE FOR ITALIAN RECIPES

  • ROSEMARY LAMB MINCED COCKTAIL BURGERS

Recipe Comments

Post A Comment