Tori katsu

Chicken katsu is a traditional dish and a type of katsu. It's made by dredging tender chicken breast in flour, eggs, and panko breadcrumbs, then frying the cutlets in hot oil until they become golden and crunchy. Although chicken breast is the most popular choice, other parts of the bird can be used as well. The cutlet is traditionally served cut into smaller pieces since it's eaten with chopsticks. The dish is served with steamed white rice and katsu sauce, a tangy, sweet, and thick Worcestershire-like concoction made from apple purée.