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| @@ -0,0 +1,39 @@ | ||
| <!DOCTYPE html> | ||
| <html> | ||
| <head> | ||
| <meta charset="UTF-8"> | ||
| <meta name="viewport" content="width=device-width, initial-scale=1.0"> | ||
| <title>Chicken Katsu</title> | ||
| <style> | ||
|
|
||
| </style> | ||
| </head> | ||
| <body> | ||
| <a href="../index.html">Home</a> | ||
| <h1>Chicken Katsu</h1> | ||
| <h2>Ingredients</h2> | ||
| <ul> | ||
| <li>2 chicken breasts (sliced into thin cutlets and pounded to even thickness)</li> | ||
| <li>Salt and black pepper</li> | ||
| <li>½ cup all-purpose flour</li> | ||
| <li>1 egg (beaten)</li> | ||
| <li>1 cup Panko breadcrumbs</li> | ||
| <li>Vegetable oil for shallow frying</li> | ||
| <li>Tonkatsu sauce (for serving)</li> | ||
| </ul> | ||
| <h2>Instructions</h2> | ||
| <ol> | ||
| <li>Sprinkle both sides of the chicken cutlets generously with salt and pepper.</li> | ||
| <li>Set up three separate bowls: one with flour, one with the beaten egg, and one with Panko breadcrumbs.</li> | ||
| <li>Dredge each cutlet in flour (shake off excess), dip it completely in the egg, | ||
| and then press firmly into the Panko until fully coated.</li> | ||
| <li>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.</li> | ||
| <li>Transfer to a paper-towel-lined plate to drain. Slice into strips and drizzle with Tonkatsu sauce.</li> | ||
| </ol> | ||
| <div> | ||
| <h2>Food Critic Review</h2> | ||
| <p>This is the best food to have on a somber Saturday night. Pairs well with rice.</p> | ||
| </div> | ||
| </body> | ||
| </html> |
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fire recipe!