Marry Me Chicken Katsu

• •2 large (about 1.5 lbs total) Boneless, skinless chicken breasts
• •1 cup All-purpose flour
• •2 large Eggs
• •1.5 cups Panko breadcrumbs
• •to taste Salt
• •to taste Freshly ground black pepper
• •4 cups (for deep frying) Vegetable oil or canola oil
• •1 tbsp Olive oil
• •1 large, finely minced Shallot
• •3 cloves, minced Garlic
• •1 cup Sun-dried tomatoes (oil-packed, drained and thinly sliced)
• •1 cup Chicken broth
• •1 cup Heavy cream
• •1 cup Grated Parmesan cheese
• •1 cup, chopped Fresh basil leaves
• •1 tbsp Mirin
• •1 tsp Soy sauce
• •1 tsp Red pepper flakes (optional)
• •4 servings Cooked short-grain white rice
• •1 cup Shredded green cabbage (optional)
• •4 Lemon wedges (optional)

Instructions

1. 1

   Prepare Chicken: Pat chicken breasts dry. Place each breast between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.

2. 2

   Set Up Dredging Station: Prepare three shallow dishes. In the first, place flour. In the second, whisk eggs. In the third, place panko breadcrumbs.

3. 3

   Bread Chicken: Dredge each chicken piece first in flour, shaking off excess. Then dip in egg, allowing excess to drip off. Finally, press firmly into panko breadcrumbs, ensuring it's fully coated. Place breaded chicken on a wire rack.

4. 4

   Heat Oil: In a large, heavy-bottomed skillet or Dutch oven, pour about 2-3 inches of vegetable oil. Heat over medium-high heat to 350-375°F (175-190°C). Use a thermometer to monitor temperature.

5. 5

   Cook Katsu: Carefully place 1-2 chicken cutlets into the hot oil (do not overcrowd). Fry for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken and place on a wire rack set over a baking sheet to drain excess oil. Season lightly with salt immediately after frying. Keep warm in a low oven if cooking in batches.

6. 6

   Make Sauce: While katsu cooks, heat 1 tbsp olive oil in a separate saucepan or skillet over medium heat. Add minced shallot and cook until softened, about 2-3 minutes. Add minced garlic and red pepper flakes (if using), cook for another minute until fragrant.

7. 7

   Build Sauce Flavor: Stir in sliced sun-dried tomatoes, chicken broth, mirin, and soy sauce, bringing to a simmer. Cook for 2-3 minutes, allowing the liquid to reduce slightly.

8. 8

   Finish Sauce: Reduce heat to low. Stir in heavy cream and Parmesan cheese. Cook, stirring frequently, until the cheese is melted and the sauce has thickened slightly, about 3-5 minutes. Do not boil. Stir in chopped fresh basil. Taste and adjust seasoning with salt and pepper as needed.

9. 9

   Serve: Slice chicken katsu into strips. Serve immediately with a generous spoonful of Marry Me sauce, alongside steamed white rice and optional shredded cabbage and lemon wedges.

Chef's Tips

• 💡Pound chicken to an even thickness for uniform cooking and tenderness.
• 💡Use fresh, good quality panko breadcrumbs for the crispiest katsu.
• 💡Maintain the oil temperature consistently to prevent the katsu from becoming greasy or burning.
• 💡Do not overcrowd the pan when frying, as this can lower the oil temperature and result in soggy katsu.
• 💡To keep katsu warm and crispy while finishing the sauce, place it on a wire rack set over a baking sheet in an oven preheated to 200°F (95°C).