Chicken katsu recipe : SBS Food chicken breast, umeboshi, oil, perilla, basil, lemon, plum, spring onion, garlic, lettuce, eggs, panko bread crumbs, water, flour Chilling time 50 minutes Place chicken between 2 sheets of plastic wrap and, using a meat mallet, pound until 5 mm thick. Place chicken on a work surface with the long side facing you, and spread one...
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