2 chicken breasts (sliced into thin cutlets and pounded to even thickness)
+
Salt and black pepper
+
½ cup all-purpose flour
+
1 egg (beaten)
+
1 cup Panko breadcrumbs
+
Vegetable oil for shallow frying
+
Tonkatsu sauce (for serving)
+
+
Instructions
+
+
Sprinkle both sides of the chicken cutlets generously with salt and pepper.
+
Set up three separate bowls: one with flour, one with the beaten egg, and one with Panko breadcrumbs.
+
Dredge each cutlet in flour (shake off excess), dip it completely in the egg,
+ and then press firmly into the Panko until fully coated.
+
Heat about ½ inch of oil in a skillet over medium-high heat (350°F / 180°C).
+ Fry the chicken for 3 to 4 minutes per side until the crust is deeply golden and crispy.
+
Transfer to a paper-towel-lined plate to drain. Slice into strips and drizzle with Tonkatsu sauce.
+
+
+
Food Critic Review
+
This is the best food to have on a somber Saturday night. Pairs well with rice.
+
+
+
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