Does anyone else remember The Samurai Pizza Cats? Talking about katsu makes me think of that show. Anyway...
Crumbed food is good. I mean, who doesn't enjoy a piece of crumbed fish or chicken? And especially with panko crumbs - the crumb is always so light and crunchy. Last week I made tori katsu and used it for burgers (which, by the way, were AWESOME!). So, this week we decided to break out the crumb again - using the same katsu sauce as last week (in fact, it was what was leftover in the fridge - a batch will keep for a few weeks in a jar in the fridge. Handy!).
This time however we served our crumbed chicken with brown rice, a spring salad (included blanched asparagus and plenty of fresh mint) and a little extra katsu sauce on the side. The other differences - a) I added seeds to the crumb (poppy and sesame); and b) rather than dredging the chicken in flour and egg before crumbing, I just marinated it in the katsu sauce and then, when ready to cook, crumbed. Yum!!
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