Best Chicken Katsu
Japanese crispy fried chicken cutlets coated in panko breadcrumbs.
Ingredients
- Chicken:
- 2 large boneless chicken breasts
- ½ tsp salt
- ½ tsp black pepper
- Breading:
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- For Frying:
- Vegetable oil for frying
- Optional Serving:
- Cooked white rice
- Shredded cabbage
- Katsu sauce or tonkatsu sauce
- Lemon wedges
Instructions
- Pound chicken cutlets thin.
- Dredge in flour, egg, and panko.
- Fry until golden and cooked through.
- Drain, slice, and serve with rice and sauce.
Notes
- Use panko for a crisp texture
- Maintain oil temperature around 350°F
- Don’t overcrowd the pan
- Serve immediately for the best crunch