Chicken Katsu Recipe
Crispy breaded chicken cutlets served with a savory dipping sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.
- 2
Set Up Breading Station
In three separate shallow dishes, place the flour mixed with salt and pepper in one, beaten egg in another, and panko breadcrumbs in the third.
- 3
Bread the Chicken
Dredge each chicken breast in the flour, shaking off any excess. Then dip into the egg, and finally coat with panko breadcrumbs, pressing gently to adhere.
- 4
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until shimmering.
- 5
Fry the Chicken
Carefully add the breaded chicken to the hot oil and fry for 3-4 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- 6
Serve
Slice the Chicken Katsu and serve with tonkatsu sauce and shredded cabbage on the side.
