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.