what does dredge the chicken mean in cooking

Panko Breadcrumbs: This is what gives the chicken cutlets their crispy breaded exterior.Egg: The egg binds the breadcrumbs to the chicken.This helps the breading stick well to the chicken. Flour: I use all-purpose flour to coat the chicken before adding the egg and then the breadcrumbs.Either way, pound the chicken with a meat tenderizer to get them to an even thickness. Chicken: I used boneless, skinless chicken thighs for this homemade chicken Katsu recipe, but you could also use boneless, skinless chicken breasts if you prefer white meat.I serve the chicken immediately over white rice with Tonkatsu Sauce on top! I also sprinkle sesame seeds and green onions for garnish! What you Need To Make Chicken Katsu This helps the juices redistribute and keeps the chicken juicy. Once the chicken is cooked I let it rest for a couple of minutes before slicing into the meat. I fry the chicken one at a time until golden brown.

Next, I dredge each cutlet in flour, then egg then panko breadcrumbs. Once the chicken is pounded to 1/2 inch thickness I season the chicken breast with salt and pepper. This helps the chicken cook evenly and not get dried out.

I pound out the chicken so it is super thin. Just like when making my chicken parmesan. I also love serving this homemade chicken Katsu with some sliced green onions and sesame seeds. It’s a Japanese sauce that’s tangy, rich, and slightly sweet. The chicken typically gets served with Tonkatsu Sauce. It comes out super crispy on the outside and perfectly juicy and tender on the inside. Chicken Katsu is a Japanese-style chicken cutlet that is breaded and then fried. (No takeout required!) It’s super simple to make and tastes amazing. Homemade chicken Katsu is the perfect weeknight dinner.

What does dredge the chicken mean in cooking