>>21671798
Thanks.
>>21673519
I haven't tried baking but I've been curious how air frying would come out, never enough to potentially waste the ingredients and the work of breading them though.
>>21673621
Using good panko makes a huge difference if you can get it, the stuff they sell in normal supermarkets sucks and is basically just glorified bread crumbs. The real Japanese stuff is more like flakes of dry bread. Also, a trick I learned from watching some behind the scenes video from a famous katsu place in Japan is not to try and press the meat into the panko when breading, just set it down gently and spoon the panko over the top, it's counterintuitive but works.
Also, I use a really sharp knife and just push cut the pieces, I find that any other way pulls the breading off.
>>21673797
Yeah that's the worst thing about making it and why I don't do it more often. I try to filter and save the oil but I'm always iffy about it, and it's just a huge pain in the ass.
>>21673823
I use wood for most serious cutting, with katsu there isn't a whole lot of sawing on the board to stir up the plastic. Also though, you have to balance that plastic concern with bacterial contamination etc., and when working with raw chicken or pork the plastic boards have the big advantage that they can be sterilized in the dishwasher afterwards.
