Recipes For Chicken Katsu. Breast meat should register 155 degrees f while thigh meat should reach 165 degrees f. Press down firmly with the palm of your hand to slightly flatten each chicken breast.
Repeat the steps above by dipping the chicken cutlet with the beaten eggs and then panko again. Space the chicken out on a non stick baking tray and cook for 15 20 mins or until cooked through. Place them in a bowl pour over the buttermilk add the curry powder and a pinch of sea salt crush in the garlic then toss to coat.
Roll it generously with japanese panko bread crumbs.
Dip them into the egg and then press into the panko crumbs until well coated on both sides. Put the remaining ingredients in a pan. Stir together the ketchup worcestershire and soy sauce in a small bowl. Cover and marinate in the fridge for at least 2 hours but preferably overnight.