Chicken Katsu
A crisp, golden chicken cutlet with a tender, juicy inside and a crunchy panko crust, perfect for quick weeknight dinners or casual lunches.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Boneless and skinless.
- 1/2 cup all-purpose flour Can use gluten-free flour 1:1.
- 1 piece egg, beaten Use a large egg; for egg-free, substitute with milk and cornstarch.
- 1 cup panko breadcrumbs Use fresh for best texture.
- to taste Salt and pepper To season the chicken.
- as needed Oil for frying Use canola, vegetable, or sunflower oil.
- as needed Katsu sauce For serving.
To Serve (optional)
- as needed Cooked rice For serving.
- as needed Shredded cabbage For serving.
- as needed Lemon wedges For serving.
- as needed Sandwich bread Optional for sandwiches.
Instructions
Preparation
- Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper. Pound to an even thickness if necessary.
Dredging Station
- Set up three shallow dishes: one with flour, one with beaten egg, and one with panko.
Breading the Chicken
- Dredge each chicken breast in flour, then dip into the beaten egg, and finally press into panko until well-coated.
Cooking
- Heat oil in a skillet over medium heat until shimmering. Fry chicken for 4–5 minutes on each side until golden brown.
Draining and Resting
- Transfer fried chicken to a paper towel-lined plate to drain excess oil, and let it rest for 2–3 minutes.
Serving
- Slice the chicken into strips and serve with katsu sauce, rice, and shredded cabbage, or in a sandwich.
Notes
For best results, ensure even thickness of chicken and do not crowd the pan when frying. Use fresh panko for a better crunch.