Chicken Katsu

To make katsu sauce, combine catsup, soy sauce, sugar, Worcestershire sauce and red pepper in a small bowl and set aside.

Flatten chicken pieces into 1/4 inch thick pieces.

Season chicken generously with garlic salt, ( season to taste) and let stand 15 to 30 minutes.

Set up three dredging pans. Place flour in the first, beaten eggs in the second and panko flakes in the third.

Heat about 2 inches of oil in a skillet to 350 degrees.

Dredge chicken in flour, dip in eggs and coat with panko in that order.

Fry chicken in batches until golden brown on both sides; drain on paper towels. Cut into one inch slices and serve hot with katsu sauce.

Pork can be substituted for chicken (tonkatsu).