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Chicken Katsu A La King

INGREDIENTS:

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.

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