How to Make [the best] Chana Masala - Indian Spices RawSpiceBar
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How to Make Chicken Katsu Japanese Spices RawSpiceBar A simple panko-crusted chicken katsu cutlet recipe with shichimi togarashi. Serve with rice or a salad for a super easy weeknight dish.
Ingredients RawSpiceBar's Shichimi Togarashi 1½ pounds chicken cutlets, pounded Kosher salt ¾ cup all-purpose flour 3 large eggs, beaten 2 cups panko 8 tablespoons vegetable oil
Directions 1. Pat chicken dry and season with kosher salt. Combine panko and shichimi togarashi in a small bowl. Place flour and eggs in separate bowls as well. 2. Heat oil in a heavy skillet over medium-low until sizzling. Add chicken and cook through, 2 minutes per side. Set aside on paper towels and repeat with remaining chicken. 3. Slice chicken and serve with a side rice or salad plus a dash of shichimi togarashi to top.
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