Chicken Cheese Katsu

Steps

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1. 1
   Cut the cheese into thin long sticks.
   ▶ ≈1:12
2. 2
   Slice into the thicker side of the chicken and butterfly it without cutting all the way through. Pound the chicken with the back of a knife.
   ▶ ≈1:21
3. 3
   Season the chicken tenderloins generously with salt and white pepper.
   ▶ ≈1:45
4. 4
   Place the cheese sticks on each chicken tenderloin and roll up from one end.
   ▶ ≈2:01
5. 5
   Add 3 to 4 cups of oil to a deep pot and heat over medium-low heat to 340°F (170°C), until small bubbles form around a chopstick inserted in the oil.
   ▶ ≈2:21
6. 6
   Whisk the 2 large eggs in a bowl and set out the flour and panko in separate shallow bowls.
   ▶ ≈2:31
7. 7
   Working with one chicken tenderloin at a time, coat it in flour and shake off excess, dip in egg, then coat with panko, pressing firmly, and shake off any excess.
   ▶ ≈2:48
8. 8
   Gently add the chicken to the hot oil and fry for 3 minutes total until the exterior is golden brown and the interior is cooked through.
   ▶ ≈3:12
9. 9
   Transfer the cooked chicken to a wire rack or paper-towel-lined plate. Between batches, clean the oil with a fine-mesh skimmer as needed.
   ▶ ≈3:45
10. 10
    Slice the chicken cheese katsu in half diagonally and serve with shredded cabbage and cherry tomatoes.
    ▶ ≈4:21