Chicken Katsu

Crispy Japanese-style chicken cutlets made with panko, and pan-fried until golden and tender.

Ingredients

4 servings

4 chicken cutlets (about 1 pound, or 2 large chicken breasts, halved horizontally)
½ teaspoon salt (additional for seasoning)
¼ teaspoon black pepper
½ cup all-purpose flour
2 large eggs (beaten)
1 ½ cups panko bread crumbs
vegetable oil (for frying)
tonkatsu sauce (or Japanese barbecue sauce, for serving)

Pound chicken to an even ¼-inch thickness if needed. Season both sides of the chicken with salt and pepper.
Place the flour in one shallow bowl, beaten eggs in a second, and panko in a third.
Dredge each cutlet in flour, shaking off the excess. Dip into the beaten eggs, then press firmly into the panko until well coated.
Heat about ½-inch of oil in a large skillet over medium heat until it reaches 340℉. Add the chicken cutlets 1 or 2 at a time (don't overcrowd) and cook for 3 to 4 minutes per side, or until golden brown and cooked through.
Transfer to a paper towel–lined plate to drain. Season with additional salt.
Slice into strips and serve with tonkatsu sauce.

Per serving