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Chicken Seasonings Flour Egg Panko Oil
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1. The chicken should be seasoned before being dredged in flour.
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2. Egg should be used to coat each breast before it is pressed into the Panko.
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3. Fry the chicken katsu until it acquires a toasty brown color.
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Wait until the chicken katsu has completely cooled down, and then place any leftovers in a container that
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seals tightly and stores them in the refrigerator for up to three days. You can choose to reheat it in the microwave or the oven.
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As a dipping option, you may try serving this with Japanese salad dressing.
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297 Calories 11g Fat 22g Carbs 31g Protein
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