Chicken Katsu recipe
Chicken Katsu is a popular Japanese dish consisting of a breaded and deep-fried chicken cutlet, usually served with shredded cabbage, rice, and a savory sauce. The crispiness of the breading combined with the tender chicken inside makes it a beloved comfort food. The name "Katsu" comes from the Japanese word "katsuretsu" (カツレツ), which is a Japanese take on the Western cutlet.
Ingredients
- chicken breast halves skinless, boneless, pounded to 1/2-inch thickness
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 1 egg whisked
- 1 cup panko bread crumbs
- 1 cup frying oil or as neede
Instructions
- Butterfly and/or pound your chicken breasts until they are 1/2 inch thick. Sprinkle both sides of the chicken breasts with salt and pepper to your preference
- Arrange three separate shallow dishes. In the first dish, place the flour. In the second, pour the whisked egg. In the third, add the panko bread crumbs.
- Coat the chicken breasts in the flour, making sure to shake off any excess.
- Next, dip them into the egg, ensuring a complete coat.
- Finally, press them into the panko crumbs, ensuring they are well-coated on both sides.
- Heat the oil in a large skillet over medium-high heat. Once hot, place the coated chicken into the oil. Fry until golden brown, which should take 3 or 4 minutes on each side.
- Carefully remove the chicken from the skillet and transfer to a plate lined with paper towels to drain excess oil. Serve warm and enjoy!
Notes
- Chicken or pork? Why not both? You can totally use pork cutlets instead of chicken.
- Pan-packing problems? Are you frying more than one or two cutlets at a time? Hold your horses! Crowding the pan is a no-no if you want crispy goodness.
- Keep that temperature up. You want the oil to stay at around 340 degrees Fahrenheit.
- Serve it your way. From classic cabbage and tonkatsu sauce to a tasty katsu sandwich, there's a style for everyone.