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Easy Chicken Katsu

A crispy, golden-brown chicken cutlet with a savory panko coating, perfect for weeknight dinners or family gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts Pound to an even thickness.
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 pieces eggs Beaten for dipping.
  • to taste Salt
  • to taste Pepper
  • as needed cup Vegetable oil For frying.
  • to taste Tonkatsu sauce For serving.

Method
 

Preparation
  1. Gently pound the chicken breasts to an even thickness of about 1/2 inch.
  2. Season both sides with salt and pepper.
Breading Station
  1. In three separate shallow dishes, place the flour, beaten eggs, and panko breadcrumbs.
Coating the Chicken
  1. Coat each chicken breast with flour, dip into the egg allowing excess to drip off, then sprinkle panko breadcrumbs on both sides pressing lightly to adhere.
Frying the Chicken
  1. Heat vegetable oil in a large skillet over medium-high heat until hot.
  2. Carefully add the chicken breasts and fry for 3-4 minutes on each side or until golden brown and cooked through (internal temperature 165°F).
Serving
  1. Place cooked chicken on a plate lined with paper towels to absorb excess oil.
  2. Serve immediately with tonkatsu sauce for dipping.

Notes

For gluten-free, substitute with gluten-free breadcrumbs. Avoid overcrowding the pan while frying.