Chicken Katsu
Japanese
Chicken Katsu is a popular Japanese dish consisting of breaded and fried chicken cutlets. It's crispy on the outside, juicy on the inside, and perfect when served with tonkatsu sauce.
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Oil for frying
- Cabbage, shredded, for serving
- Cooked white rice, for serving
- Sesame seeds for garnish
- Tonkatsu sauce for serving
- Start by preparing the chicken breasts. Place a chicken breast between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness.
- Season the chicken with salt and pepper.
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each chicken breast in flour, shaking off any excess.
- Dip the chicken into the beaten eggs, ensuring it's coated on all sides.
- Finally, coat the chicken with panko breadcrumbs, pressing gently to adhere.
- Heat oil in a deep skillet or pan over medium-high heat.
- Fry the chicken until golden brown and cooked through, about 4-5 minutes per side.
- Once cooked, transfer the chicken to a paper towel-lined plate to drain any excess oil.
- Slice the chicken into strips.
- Serve the Chicken Katsu with shredded cabbage, white rice, sesame seeds, and tonkatsu sauce on the side. Enjoy!