Chicken katsudon

4 pieces of breast chicken
300g sushi rice
4 eggs
120g of panko coat
Flour
Olive oil
500ml of water

Sauce: Worcestershire, oyster sauce and ketchup

Dip the chicken breasts in the flour, then in the beaten eggs (keep it for the omelette) and then in the panko, spread olive oil on the stove and cook the chicken 5-6 minutes per side.

Put cold water in the pan then the rice in the water, drain the pan three times, put the drained rice in the pan and pour 500ml of water, turn on the fire and once it's boiling, put it a the minimum for 15 min.

Keep the same stove, spread olive oil again, take the rest of your beaten eggs and pour in the stove to make omelette.

In bowls or soupe plates, put the rice at the bottom, in the middle slices of omelette and at the top the chicken breasts sliced, pour the sauce on the chicken, itadakumasu!!