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Chicken Katsu

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Chicken Katsu is a crispy Japanese-inspired dish made with tender chicken cutlets coated in crunchy panko breadcrumbs and fried until golden brown. Served with rice, shredded cabbage, and savory tonkatsu sauce, this comforting meal is both satisfying and easy to make at home.

Ingredients

  • 2 boneless skinless chicken breasts
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 1/2 cups panko breadcrumbs
  • Vegetable oil for frying
  • Tonkatsu sauce for serving
  • Cooked white rice for serving
  • Shredded cabbage for serving
  • Lemon wedges, optional

Instructions

  1. Slice the chicken breasts in half horizontally to create thinner cutlets.
  2. Place the chicken between sheets of plastic wrap and pound lightly until even in thickness.
  3. Season both sides of the chicken with salt and black pepper.
  4. Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
  5. Dredge each chicken piece in flour, then dip into the eggs, and finally coat thoroughly with panko breadcrumbs.
  6. Heat about 1 inch of vegetable oil in a skillet over medium heat.
  7. Fry the chicken for 3 to 4 minutes per side until golden brown and cooked through.
  8. Transfer the chicken to a paper towel-lined plate to drain excess oil.
  9. Slice the chicken into strips and serve with rice, shredded cabbage, and tonkatsu sauce.

Notes

  • Panko breadcrumbs create a lighter and crispier coating than regular breadcrumbs.
  • For a lighter version, bake or air fry the chicken until crispy and cooked through.
  • Boneless chicken thighs can be used for extra juicy results.
  • Avoid overcrowding the skillet to maintain crispy breading.
  • Store leftovers in the refrigerator for up to 3 days and reheat in the oven or air fryer.

Nutrition

Find it online: https://thefamilycooking.com/chicken-katsu-2/