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Chicken Katsu
Created by: Howcan Team
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 eggs
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- Tonkatsu sauce for serving
- Shredded cabbage for serving
Instructions
- Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch. Season both sides with salt and pepper.
- Set up a breading station with three shallow dishes. Place the flour in the first dish, beat the eggs in the second dish, and put the panko breadcrumbs in the third dish.
- Dredge each chicken breast in the flour, shaking off any excess. Dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it evenly with the panko breadcrumbs, pressing gently to adhere.
- Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the breaded chicken breasts and cook for 4-5 minutes on each side, or until golden brown and cooked through.
- Transfer the cooked chicken katsu to a paper towel-lined plate to drain any excess oil. Let it rest for a few minutes before slicing each cutlet into strips.
- Serve the chicken katsu with tonkatsu sauce for dipping and a side of shredded cabbage. Enjoy!
Chicken Katsu is a popular Japanese dish consisting of breaded and deep-fried chicken cutlets. Originating in Japan, it is believed to have been influenced by European cuisine introduced during the Meiji Restoration. The dish gained popularity in the 20th century and is now a staple in Japanese cuisine. The key to a perfect Chicken Katsu lies in the crispy, golden-brown panko breadcrumb coating and tender, juicy chicken. Chefs across Japan, particularly in Tokyo and Osaka, are renowned for their mastery in preparing this dish. Today, the best Chicken Katsu can be found in authentic Japanese restaurants worldwide, with variations including pork or tofu katsu.
30 min
4
400 calories
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