Prawn/Chicken Katsu

A nice starter & my son's very favorite dish.....It is a japanese dish, generally served with rice & salad

INGREDIENTS :-

• 4 skinless, boneless chicken breast/thigh fillet/ Medium Size Tiger Prawns(500 gm)
  


• 2 tbsp. Soy Sauce
  


• salt and pepper to taste


• 15 g all-purpose flour(maida)


• 1 egg, beaten


• 100 g panko bread crumbs


• 235 ml oil for frying, or as needed.(1 cup)

DIRECTIONS

1. Cut The Chicken Breast in long, thin strips./ Clean the prawn, remove the vein, Shells & Legs, keeping the tail as it is for a nice shape.
   


2. Season the chicken/ prawn on both sides with salt and pepper & Soy Sauce.
   


3. Place the flour, egg and panko crumbs into separate shallow dishes.
   


4. Dish-1 Coat the chicken/ Prawn in flour, shaking off any excess.


5. Dish-2 Dip them into the egg.


6. Dish-3 then press into the panko (Bread in Japanese)crumbs until well coated on both sides.(If Bread crumb Is not available can use corn flex.)
   


7. Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken/Prawn in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.