Chicken Katsu Curry / Schnitzel

https://www.bbcgoodfood.com/recipes/next-level-chicken-katsu-curry#commentsFeed

https://www.seriouseats.com/tonkatsu-chicken-pork-katsu-japanese-breaded-cutlets-recipe

https://www.seriouseats.com/chicken-schnitzel-recipe

Makes enough for 6 dinners plus

• ~4 chicken breasts (900g)
• (30 mins) 500ml water stirred with 1.4 tbsp salt OR
• (3-10 hours) 500ml milk stirred with 1tsp salt
• 120g flour
• 250g good quality white sliced bread
• 3 eggs (maybe 4)

1. Chicken fillets removed, sliced horizontally, even thickness bashed thinner than you think between baking paper or in plastic bag
2. Into brine
3. Toast bread medium brown then blitz into breadcrumbs in food processor
4. Chicken into flour, eggs, breadcrumbs, then onto baking paper
5. In batches fry in 8mm oil, 175C when chicken goes in, then hold at 150-160C. After the first fry crust is set, flip often until lowest 70C. Consider switching oil half way.

Katsu curry sauce or Alabama white sauce