Chicken Katsu
Chicken katsu presents a Japanese take on fried chicken, and I'm sharing my family's cherished recipe that can easily transform into tonkatsu by swapping chicken for pork cutlets. Accompany this dish with white rice and a drizzle of tonkatsu sauce for a satisfying meal.
Ingredients
- 4 skinless, boneless chicken breast halves – pounded to 1/2-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 chicken breasts on both sides with salt and pepper. Place flour, beaten egg, and panko crumbs into separate shallow dishes. Coat chicken breasts in flour, shaking off any excess; dip into egg, and then press into panko crumbs until well coated on both sides.
- Heat oil in a large skillet over medium-high heat. Place chicken in the hot oil, and fry until golden brown, 3 or 4 minutes per side. Transfer to a paper towel-lined plate to drain.
Nutrition
Calories: 297kcalCarbohydrates: 22gProtein: 31gFat: 11gSaturated Fat: 2gCholesterol: 118mgSodium: 251mgPotassium: 239mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!