CHICKEN KATSU A LA KING

  • Required cooking skill level

  • 4-6
    persons serving
  • 10
    minutes preparation time
  • 30
    minutes cooking time

INGREDIENTS:

  • 2 pcs Chicken Breast fillet
  • 1 tsp UFC ground black pepper
  • 1 pack UFC Chicken and Corn
  • 1 Egg, beaten + 1 Tbsp water
  • 1 cup Flour
  • 1 cup Milk
  • 2 Tbsp Butter
  • 1 cup UFC Whole Corn Kernels
  • 1/2 cup Carrots, diced

PROCEDURE:

  • 1. Pound chicken lightly to flatten. Then cut into 2 – 3 slices per piece. Season with pepper.
  • 2. Coating: Place UFC Chicken and Corn and flour in separate shallow containers. Before frying:
    • – Coat chicken with UFC Chicken and Corn. Reserve any leftover.
    • – Dip in egg wash.
    • – Then coat with flour.
    • – Repeat for each piece before frying.
  • 3. Frying: Fry in oil until golden brown on both sides. Set aside
  • 4. Gravy: In a saucepan, melt butter. Mix remaining UFC Chicken and Corn, UFC Corn Kernels, carrots, and milk. Stir until thickens.
  • 5. Pour gravy over chicken katsu. Serve with rice.