Chicken Katsu Chicken Cutlet Recipe
Make Chicken Katsu Chicken Cutlet Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Preparation
Frying
Serving
Method
Chicken Preparation
- 1
Prepare the Chicken
Start by placing the chicken breasts between two pieces of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to about 1/2-inch thickness. This will help the chicken cook evenly.
- 2
Season the Chicken
Season both sides of the chicken breasts with salt and black pepper.
- 3
Breading Setup
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- 4
Bread the Chicken
Dredge each chicken breast in the flour, shaking off any excess. Next, dip it in the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in panko breadcrumbs, pressing gently to ensure they stick.
Frying
- 5
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it shimmers.
- 6
Fry the Chicken
Carefully add the breaded chicken breasts to the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- 7
Drain the Chicken
Once cooked, transfer the chicken katsu to a plate lined with paper towels to drain any excess oil.
Serving
- 8
Slice and Serve
Slice the chicken katsu into strips and serve on a plate with shredded cabbage. Drizzle or serve with tonkatsu sauce and lemon wedges on the side.
