1.0Marc Winerhttps://marcwiner.com/ja/Marc Winerhttps://marcwiner.com/ja/author/admin2823/本格チキンカツrich600338<blockquote class="wp-embedded-content" data-secret="7uLWCI5BUg"><a href="https://marcwiner.com/ja/chicken-katsu/">本格チキンカツ</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ja/chicken-katsu/embed/#?secret=7uLWCI5BUg" width="600" height="338" title="“本格チキンカツ” — Marc Winer" data-secret="7uLWCI5BUg" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2024/03/tori-katsu-en-tete-750x563.jpg600450チキンカツ、または鶏カツは、日本料理の一つで、鶏肉にパン粉をまぶして揚げた料理です。「鶏」は「とり」、「カツ」は英語のカツレツ（cutlet）を略した言葉で、もともとはフランス語の「コートレット」から来ています。日本で最も人気のある料理の一つで、作り方も簡単、しかもとても美味しいです。一度食べればやみつきになります。https://marcwiner.com/ja/chicken-katsu/ja本格チキンカツ和風主菜1010202人分2 鶏もも肉 (骨なし)塩こしょうサラダ油 (揚げ油用)青ねぎの小口切り (仕上げ用)1 卵 (ボウルで溶いておく)2 大さじ 小麦粉 (深皿に入れておく)1 深皿 パン粉1 大さじ ケチャップ2 大さじ ウスターソース1 小さじ 砂糖11https://marcwiner.com/wp-content/uploads/2024/03/tori-katsu-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400