Chicken Katsu Recipe
Crispy Chicken with a side of salad.
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Ingredients
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For Chicken Katsu
For Salad
Method
Preparing the Chicken Katsu
- 1
Prepare the Chicken
Start by flattening the chicken breasts to an even thickness, about 1/2 inch thick. This ensures even cooking.
- 2
Season the Chicken
Season both sides of the chicken breasts with salt and pepper.
- 3
Set up Breading Station
In three shallow bowls, place the flour in the first, beaten eggs in the second, and Panko breadcrumbs in the third.
- 4
Bread the Chicken
Dredge each piece of chicken in flour, shaking off excess. Dip into the beaten eggs, then coat thoroughly with Panko breadcrumbs.
- 5
Fry the Chicken
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded chicken. Fry for about 4-5 minutes per side, or until golden brown and cooked through.
- 6
Drain and Rest
Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil. Let it rest for a few minutes before slicing.
Preparing the Salad
- 7
Prepare the Vegetables
Wash and dry the mixed greens, cherry tomatoes, cucumber, and carrot. Slice the cucumber and carrot into thin strips.
- 8
Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper until well combined.
- 9
Toss the Salad
In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and carrot. Drizzle with the dressing and toss to coat evenly.
