Chicken katsu (katsu is Japanese for the literal translation of cutlet), is a variation of the Japanese dish, Tonkatsu, a breaded, deep-fried pork cutlet. The dish can be served as a single dish, or as filling for sandwiches or accompanied by other dishes such as rice or pasta.
The preparation is pretty simple; in fact, I’ll use fewer words for this recipe and any other I have written. Have a boneless chicken breast, cut them into strips (size and length as per own liking), season with salt and pepper, dredged lightly in flour, dipped into beaten egg and then coat with bread crumbs before deep frying them until golden.
If meant to be served as a single dish, best to eat them with thick sauce such as HP or Worcestershire sauce.
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