Chicken Katsu
Chicken Katsu is a popular dish featuring breaded and deep-fried chicken cutlets, known for their crispy golden exterior and tender, juicy interior. Often served with a side of rice and drizzled with a tangy tonkatsu sauce, it offers a satisfying balance of textures and flavors.
Ingredients
- 4 skinless, boneless chicken breast halves - pounded to ½-inch thickness
- salt and pepper to taste
- 2 tablespoons all-purpose flour
- 1 egg, beaten
- 1 cup panko bread crumbs
- 1 cup oil for frying, or as needed
Instructions
- Season the chicken breasts with salt and pepper on both sides. Set up three shallow dishes: one with flour, one with a beaten egg, and one with panko breadcrumbs. First, dredge each chicken breast in flour, ensuring any excess is shaken off. Next, dip the floured chicken into the egg, allowing any extra egg to drip off, and then press it into the panko crumbs, coating it evenly on both sides. This creates a crispy, flavorful crust once fried.
- Heat oil in a large skillet over medium-high heat. Once the oil is hot, add the coated chicken breasts and fry them for about 3 to 4 minutes on each side, or until they are golden brown and crispy. Once cooked, transfer the chicken to a plate lined with paper towels to absorb any excess oil, ensuring a crispy texture without being greasy.