vegetable oil, as needed for frying
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 (12 ounce) package vegan chicken scallopini, thawed (I use Gardein)
1 cup all-purpose flour
2 cups panko breadcrumbs
2 egg replacers (I use EnerG)
4 lemon wedges
tonkatsu sauce, as needed for dipping (I use Kikkoman brand)
1. Pour oil into deep frying pan at least 1" thick. Heat on high. Sprinkle salt, pepper, and garlic powder over chick'n.
2. Place flour on 1 plate, panko on another, and egg replacer in a medium bowl. Dredge chick'n in flour, then saturate entirely with egg replacer.
3. Coat with panko completely and press to make sure chick'n is well coated. Slip chick'n into oil and cook until both sides are golden brown, about 5-10 minutes.
4. Drain chick'n on paper towels once removed from pan. Using a sharp knife, cut into slices about 1/2" thick. Serve with lemon wedge and tonkatsu sauce for dipping.
Tonkatsu sauce is used for all sorts of katsu. It's sweet, yet tangy.
Source of recipe: This recipe was inspired by the katsu recipe from "Japanese Home Cooking" by Shunsuke Fukushima. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/07/chickn-katsu-katsudon.html