Chicken Katsu Recipe

Prepare the Chicken

Start by flattening the chicken breasts to an even thickness of about 1/2 inch. You can do this by placing the chicken between two sheets of plastic wrap and gently pounding it with a meat mallet or rolling pin.

Season the Chicken

Season both sides of the chicken breasts with salt and black pepper.

Set Up Breading Station

Set up a breading station with three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.

Bread the Chicken

Coat each chicken breast first in the flour, shaking off any excess. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it thoroughly with panko breadcrumbs, pressing gently to adhere.

Heat the Oil

In a large skillet, heat the vegetable oil over medium-high heat until hot. You can test this by dropping a few breadcrumbs into the oil; if they sizzle, the oil is ready.

Fry the Chicken

Carefully place the breaded chicken breasts into the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Make sure not to overcrowd the skillet; you may need to do this in batches.

Drain Excess Oil

Once cooked, remove the chicken from the skillet and place it on a plate lined with paper towels to absorb any excess oil.

Slice and Serve

Let the chicken rest for a minute before slicing it into strips. Serve the chicken katsu with shredded cabbage, tonkatsu sauce, and lemon wedges on the side.