Japanese Chicken Katsu
Equipment
- Large skillet
- Meat mallet
- 3 shallow bowls
- Paper towels
- Tongs
Ingredients
- 4 boneless skinless chicken breasts about 6 oz each
- 1 cup all-purpose flour
- 3 large eggs beaten
- 2 cups panko breadcrumbs
- 1 cup vegetable oil for frying
- 1 tsp salt
- ½ tsp black pepper
- 4 cups cooked white rice for serving
- 2 cups shredded cabbage for serving
Instructions
- Place chicken breasts between plastic wrap and pound to ½-inch thickness. Season both sides with salt and pepper.
- Set up three shallow bowls: flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.
- Dredge each chicken cutlet in flour, shaking off excess, then dip in beaten eggs, and finally coat thoroughly with panko, pressing gently to adhere.
- Heat oil in a large skillet over medium-high heat to 340°F. If you don't have a thermometer, test with a pinch of panko - it should sizzle immediately.
- Carefully place breaded cutlets in hot oil and cook for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer to a paper towel-lined plate to drain briefly, then slice into strips.
- Serve immediately over rice with shredded cabbage and katsu sauce.
Notes
Storage tip: Breaded uncooked cutlets can be refrigerated up to 3 days or frozen up to 3 months. Cooked katsu keeps in fridge for 4 days - reheat in 350°F oven for best results.
Nutrition
Calories: 420kcalCarbohydrates: 28gProtein: 35gFat: 18gSodium: 580mgFiber: 1gSugar: 2g