Description
Indulge in the crispy goodness of Chicken Katsu with this easy-to-follow recipe. Tender chicken breasts are coated in crunchy panko breadcrumbs and fried to golden perfection, served with rice, cabbage, and savory tonkatsu sauce.
Ingredients
Scale
Chicken Katsu:
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 1/2 cups panko breadcrumbs
- Vegetable oil for frying
- Cooked white rice and shredded cabbage for serving (optional)
- Tonkatsu sauce for dipping
Instructions
- Pound and Season: Pound chicken breasts to 1/2-inch thickness, season with salt and pepper.
- Breading Station: Set up flour, beaten eggs, and panko in separate dishes.
- Bread the Chicken: Dredge chicken in flour, egg, and panko.
- Fry: Fry in oil until golden and cooked through.
- Drain and Serve: Drain on paper towels, slice, and serve with rice, cabbage, and tonkatsu sauce.
Notes
- For extra crispiness, double-coat the chicken in panko.
- You can bake or air-fry for a lighter option.
- Tonkatsu sauce can be bought or homemade.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cutlet
- Calories: 450
- Sugar: 2g
- Sodium: 470mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 130mg
