Season the butterflied chicken breasts on both sides with sea salt and pepper. I don't use egg for breading bread crumbs. Press into the crumbs until well coated on both sides. Heat 1/4 inch of graph seed oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown. Serve with arugula, baby green & red leaf lettuce, persian cucumber, tomatoes and grilled white corn.
I like the way how you prepared your chicken katsu that your thinly butterflied chicken breast reduced frying time, thus less oil and mixing bread crumb with whole grain pancake mix together with simple seasoning. End result was juicy yet crispy chicken katsu! Magnifito!!!
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