KATSU SAUCE
Debone chicken and flatten each piece. Put salt, pepper, garlic salt and
flour in small bag. Shake up deboned chicken in bag. Dip into eggs that
have been beaten with a little water. Coat with cornflake crumbs. Deep fry
until golden brown. Drain. Cut into bite-size pieces. Serve on a bed of
lettuce with Katsu Sauce. Can be fried ahead of time and heated in the
microwave just before serving. KATSU SAUCE Place all sauce ingredients in
pot and bring to boil. Serve over chicken. Enjoy! Me ke aloha, Mary
NOTES : E hele mai oukou e ai! (Come and eat!)
Recipe by: Mary Spero
Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on
May 10, 1998
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”
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