How do I get a good coating on katsu?

Cafe Society
1

So I tried this recipe for baked chicken katsu that I have had for a while. As it turns out, no, when it said to cut four pounds of chicken into eight filets, it doesn’t mean EACH. So I ended up with mini pieces of broiled chicken with some flecks of panko on it, and threw out about a third of a pound because I couldn’t take the coating process anymore.

But it did point out a problem I would’ve had if I’d done it right: the pieces of chicken don’t, as I said, have a lot of panko stuck on them. Maybe this wouldn’t have been an issue if I’d used the right size pieces, but maybe it would have. How do I get a good coating if I try this again?

2

how did you do it? AFAIK katsu uses a three-step breading; flour, then egg, then panko.

3

Ah, the recipe I was using had just the egg and panko (and a sprinkle of garlic powder). Flour would help?

4

Season the meat first. Then do the seasoned flour-egg wash (whip in some water or milk)-panko dip.

I have the same problem even doing that, with not ENOUGH panko sticking to the cutlets. Anyone got suggestions? Elmer’s glue?

5

Press the cutlet into the panko and when you turn it over, press the panko into the cutlet (which also presses the other side of the cutlet into the panko). Don’t be shy, it’s not pastry, you can handle it as much as you need to.