Crispy Chicken Katsu (Print-Friendly Version)
Golden panko-breaded chicken cutlets served with tonkatsu sauce, steamed rice, and fresh cabbage for an authentic Japanese meal.
# What You'll Need:
01 -
2 boneless skinless chicken breasts
02 -
Salt and black pepper to taste
03 -
1/2 cup all-purpose flour
04 -
2 eggs, lightly beaten
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1 cup panko breadcrumbs
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Vegetable oil for frying
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2 cups cooked white rice
08 -
1 cup shredded cabbage
09 -
Tonkatsu sauce for serving
10 -
Sesame seeds for garnish
# How to Make It:
01 -
Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1.25 cm. Season both sides with salt and pepper.
02 -
Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
03 -
Coat each chicken breast in flour, shaking off excess. Dip into beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.
04 -
In a large skillet, heat about 1.25 cm of vegetable oil over medium-high heat until a breadcrumb sizzles when dropped in.
05 -
Fry chicken breasts for 4-5 minutes per side until golden brown and fully cooked. Work in batches if necessary to prevent overcrowding.
06 -
Transfer fried chicken to a paper towel-lined plate to drain any excess oil.
07 -
Slice the chicken katsu into strips and serve with cooked white rice, shredded cabbage, and a drizzle of tonkatsu sauce. Garnish with sesame seeds.
# Additional Tips:
01 -
For a juicier alternative, consider using chicken thighs instead of breasts.
02 -
Enhance flavor by adding garlic powder or paprika to the flour mixture.
03 -
For a healthier version, bake the breaded chicken at 200°C for 20-25 minutes, flipping halfway through.
04 -
Leftover katsu makes excellent sandwiches for the next day.