Chicken Katsu
Japanese crispy panko-breaded chicken cutlets. The panko crumbs give an extra-crunchy coating. Serve with rice and tonkatsu sauce.
by Culicious Kitchen
Ingredients
- 4 chicken breasts
- 100 g plain flour
- 2 eggs
- 150 g panko breadcrumbs
- salt and pepper
- vegetable oil
- tonkatsu sauce
Method
- 1
Butterfly each chicken breast (slice horizontally almost in half and open like a book) or pound it between cling film to an even 1.5cm thickness. Even thickness = even cooking. Season with salt and pepper.
- 2
Set up a breading station: three shallow dishes with flour in the first, beaten egg in the second, panko in the third.
- 3
Coat each cutlet: dredge in flour (shake off excess), dip fully in egg, then press firmly into the panko on both sides so it's fully coated. The firm press helps the crumbs stick.
- 4
Heat about 1cm of oil in a wide pan to 175°C/350°F — a panko crumb should sizzle and turn golden in a few seconds.
- 5
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.