Chicken-Cheese Katsu

Mar
1:00am
Chicken-Cheese Katsu

By Melissa King
*This event was previously recorded*
Chicken-Cheese Katsu
When I lived in Tokyo, katsu shops were everywhere and my favorite thing to eat after a long day of work. Katsu is a breaded cutlet that’s deep fried to golden, crispy perfection. There were katsu shops strictly specialized in different types of pork (tonkatsu), and others specialized in only chicken (torikatsu). Some katsu is covered in japanese curry, others are served with katsu sauce and shredded cabbage.
In this virtual cooking class, I will be teaching you how to make a chicken-cheese katsu; however, you can katsu nearly anything from pork chop/loin, prawns, fish fillet, ground meat patties, eggplant, tofu, mozzarella cheese, or zucchini based on your dietary preferences.
Serve this alongside cabbage, rice, and a homemade katsu sauce I will teach you how to make. Or, swap the rice with milk bread for a katsu sandwich! I will go over both methods, so choose your favorite!
Please read all the details thoroughly and decide the protein/vegetable for your dish based on your dietary/personal preference.
Please have all equipment & ingredients below prepped and measured before the live stream begins.
Please cook your rice, if using, before the live stream begins.
I will demonstrate cooking techniques, alternate protein options, proper storage, and save some time for some Q/A together!
But don't worry, the session will be recorded so you have the option to cook at your own pace, rewatch, or just sit back, relax, take notes, and learn something new!
LENGTH : 60-90 minutes
LEVEL : 1
Looking forward to cooking with you all!
Melissa
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Chicken-Cheese Katsu
Yield: 2 to 4 servings
Ingredients:
2 to 4 boneless chicken breasts, pound between plastic wrap into a thin cutlet (I will demo)
Can substitute chicken breasts with:
Pork loin, pork chop, boneless chicken thigh (pound flat)
Thin ground meat burger patties, boneless flounder/snapper/tilapia fillets, large peeled prawns (do not pound flat)
Plant friendly options: Medium/firm tofu, eggplant, zucchini, sliced in ½” patties (do not pound flat)

1 block of fontina or mozzarella cheese, cut into thin slices (about 3 slices per katsu)
2 cups panko crumbs
1 cup all-purpose flour
2 eggs, lightly beaten
1 cup vegetable, canola, sunflower, or other neutral oil
Thinly shaved green cabbage, for serving
Cooked jasmine rice or sliced milk bread, for serving
Lemon wedges,for serving
For the katsu sauce:
1/4 cup  ketchup
3 tablespoons Worcestershire sauce
2 teaspoons soy sauce
1 teaspoon dijon mustard
1 teaspoon sugar
Squeeze of lemon juice (optional)
Equipment:
Large saute pan x 1
Tongs x 1
Shallow bowls for batter x 3
Small bowl x 1
Cutting board x 1
Sharp chef knife x 1
Plastic wrap
Mallet or pan to pound meat
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Terms and Conditions:
A non-refundable payment in US Dollars for the full course fee per person is required to reserve a place. Payment will be processed at the time of registration.
Price does not include ingredients, recipe, equipment, transportation.
The recipe will not be released and it is your own responsibility to take notes during the webinar.
MK Eats Inc. is not responsible for any expenses incurred by you in preparing to attend its programs.
Any event with charitable contributions will only be accounted for during the in-moment live stream. When the live stream is complete, the charitable contribution and donations will not apply for the replay of the recorded live stream or duration of time the replay is available on Crowdcast.
Cancellation and Refunds:
There will be no refund for cancellations for registration. All sales final.
MK Eats Inc. reserves the right to cancel any program should a minimum number of participants not be reached.
Responsibility:
MK Eats Inc. is not responsible for medical or food allergies. It is your responsibility to prevent allergic reactions.
MK Eats Inc. shall not be liable, directly or indirectly, for any injury or damage as a result of, including but not limited to acts of God, war, quarantine, weather, terrorism, civil disturbance, strike, changes in government regulations, airline cancellations or other travel issues.
Consent:
Like all cooking activities, certain risks and dangers arise, not all of which can be described herein, but may include, without limitation, cuts, scrapes, scratches, puncture wounds, thermal burns, chemical burns, scalds, injuries from using cooking equipment and instruments, eye injuries or irritation, skin irritations, allergic reactions, food poisoning, slips, falls, and choking. I have read the aforementioned risks and I am familiar with the nature of the classes and activities involved in the cooking classes. I understand and appreciate the inherent risks and the types of injuries that may occur as a result of my participation. I assert that my participation in MK Eats Inc.'s classes or activities is voluntary and I knowingly assume all risks associated therewith.
Registration of the participant or authorized representative signifies acceptance of and agreement to be bound by all the terms and conditions as stated.
hosted by
Melissa King