Pound chicken thigh, pork cutlet or beef cutlet to 1/4 inch thick. Mix granulated garlic, black pepper and seasoned salt to dry Tempura Batter mix (code 07230). Dredge protein in dry tempura batter mix then dip in prepared tempura batter made with water or beer and coat with Authentic Japanese Panko (code 01020). Deep fry at 350-375°F until done. Slice into 1 inch strips and serve with katsu sauce (Ketchup, Worcestershire sauce, hot sauce & black pepper).
Crispy Katsu
/
Monday, 21 October 2013
/
Published in
Panko Recipe Suggestions, Recipe Suggestions, Tempura Batter Mix Recipe Suggestions
