Chicken Katsu is a traditional Japanese comfort, a lightly fried chicken cutlet with exceptional crunch. As a result, Chicken Katsu is juicy in a crispy crust with just the right amount of seasoning. The crust itself is almost airy, perfect for a lighter main course just as hearty as other fried chicken. Whether you slice it, sandwich it, or serve it alongside a fresh salad, Chicken Katsu is a meal you can enjoy out loud!
Ingredients
- 4 chicken breast halves, boneless, skinless, and pounded to 1/2 inch thickness
- salt, to taste
- pepper, to taste
- 2 tablespoons all-purpose flour
- 1 egg, beaten
- 1 cup panko bread crumbs
- 1 cup oil, neutral-flavored, for frying, plus more as needed
- tonkatsu sauce, optional, for serving
Directions
Step 1 –Season the chicken breasts on both sides with salt and pepper.
Step 2 –Put the egg, flour, and panko crumbs into separate shallow dishes.
Step 3 –Coat the chicken breasts in the flour, shaking off any excess.
Step 4 –Dip the chicken breasts into the egg, then press them down into the panko crumbs until fully coated on both sides.
Step 5 –In a large skillet, heat 1/4 inch of oil over medium-high heat.
Step 6 –Set the chicken down into the hot oil, cooking until golden brown on each side, about 3-4 minutes per side.
Step 7 –Serve with a side of tonkatsu sauce.
