Chicken Katsu
Chicken Katsu is a Japanese-style fried chicken cutlet coated with crispy panko. Serve with hot rice and tonkatsu sauce for a restaurant-worthy dish.
Equipment
- Frying Pan
- Tongs
- Paper Towels
Ingredients
Chicken
- 4 skinless, boneless chicken breast halves pounded to 1/2 inch thickness
- 1 cup all-purpose flour
- 2 eggs beaten
- 2 cups panko bread crumbs
- salt and pepper to taste
- vegetable oil for frying
Instructions
- Season the chicken breasts with salt and pepper.
- Dredge each piece of chicken in flour, shaking off any excess.
- Dip the floured chicken into the beaten eggs, ensuring it's fully coated.
- Press the chicken into the panko bread crumbs, coating both sides thoroughly.
- Heat vegetable oil in a frying pan over medium-high heat.
- Fry the chicken pieces until golden brown and cooked through, about 3-4 minutes per side.
- Remove the chicken from the pan and drain on paper towels.
- Slice the chicken and serve with hot rice and tonkatsu sauce.
Notes
For an authentic experience, serve Chicken Katsu with shredded cabbage and a side of miso soup.