Japanese

Chicken Katsu

Name: Chicken Katsu
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 boneless skinless chicken breasts (about 1 1/4 lb total); 1 cup panko breadcrumbs; 1/2 cup all-purpose flour and 2 large eggs, beaten; 3 cups neutral oil for frying (such as canola); 1/4 cup tonkatsu sauce, for serving

A golden, panko-crusted fried chicken cutlet that shatters at the bite, served sliced over rice with tangy katsu sauce.

35 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Egg Wheat

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Instructions

5 steps

1
Butterfly each chicken breast horizontally to an even 1/2-inch thickness, then pound lightly between plastic wrap and season both sides with 3/4 tsp salt and 1/4 tsp white pepper.

2
Set up a breading station of flour, beaten eggs, and panko in three shallow dishes, then dredge each cutlet in flour, dip fully in egg, and press firmly into the panko to coat completely.
3
Heat the oil in a deep skillet to 340°F, verifying the temperature with a thermometer or by dropping in a few crumbs that should sizzle steadily without browning instantly.
4
Fry the cutlets one or two at a time for 3 to 4 minutes per side, turning once, until deep golden brown and the internal temperature reaches 165°F.
5
Drain on a wire rack set over paper towels for 2 minutes, then slice crosswise into 3/4-inch strips, keeping the cutlet shape intact, and serve fanned over rice with tonkatsu sauce drizzled on top.

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