Chicken Katsu Recipe

This chicken katsu recipe makes crispy, golden-brown Japanese-style chicken cutlets with a juicy and tender center. Coated in flour, egg, and crunchy Panko breadcrumbs, the chicken cooks quickly and pairs perfectly with steamed white rice, shredded cabbage, and tonkatsu sauce. Discover more flavorful recipes like Chicken Katsu Recipe right here.

Ingredients

• 4 skinless, boneless chicken breast halves, pounded to ½-inch thickness
• Salt and black pepper, to taste
• 2 tablespoons all-purpose flour
• 1 large egg, beaten
• 1 cup Panko breadcrumbs
• 1 cup oil for frying, or as needed

Directions

• Gather all the ingredients and prepare your chicken breasts by pounding them to an even ½-inch thickness.
• Season both sides of the chicken breasts with salt and black pepper.
• Place the flour, beaten egg, and Panko breadcrumbs into three separate shallow dishes.
• Coat each chicken breast in flour, shaking off any excess.
• Dip the floured chicken into the beaten egg, making sure it is evenly coated.
• Press the chicken into the Panko breadcrumbs until both sides are completely covered.
• Heat the oil in a large skillet over medium-high heat.
• Carefully place the breaded chicken into the hot oil and fry for 3 to 4 minutes per side, or until golden brown and cooked through.
• Transfer the chicken katsu to a paper towel-lined plate to drain excess oil.
• Slice the chicken into strips and serve with steamed white rice, shredded cabbage, and Japanese tonkatsu sauce.

Preparation Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4
• Yield: 4 chicken katsu cutlets