Wash the chicken breasts and pat them dry. Then flatten them with a meat masher until they are about a 1cm thick.

Season the flattened chicken breasts with the garlic + onion powder and add salt & pepper to taste.

Then prepare your mise-en-place: beat your eggs, add some Panko in a bowl and flour in another one. Then dip your seasoned breasts in flour, then the egg and end with the Panko crumbs.

When breasts are well coated, shallow fry them in a pan on some medium heat until the chicken is cooked and golden brown. You can keep the chicken breasts warm in the oven or reheat them in a pan.

In another pan add some the vegetable oil + butter, followed by the chopped shallots, garlic, and ginger paste. Cook this on a low to medium heat for about 5 minutes. Mix well and then add the Masala, turmeric, and flour. Cook this for about 1 minute and gradually add your stock. Keep stirring and then add your cream and soy sauce. Let the sauce simmer on low heat and add sugar, salt & pepper to taste.

When the sauce is thick and runny, turn off the heat. At this point you can blend it until smooth, but I like texture and kept mine with bits and pieces ;-)

Serve the Chicken Katsu with sushi rice, cut up the chicken breasts and add the sauce over the chicken. I served it with a simple saladTIP: add steamed veggies to your sauce or replace your chicken w/ a vegan/vegetarian substitute.If you make my recipes, please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!