Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups Panko breadcrumbs
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- Vegetable oil for frying
- Tonkatsu sauce (for serving)
- Shredded cabbage (optional, for serving)
Instructions
- Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound them to an even thickness of about ½ inch. This ensures even cooking and tender meat.
- Season the chicken with salt, pepper, and garlic powder. Dredge each piece in flour, shaking off excess. Dip into the beaten eggs, ensuring full coverage.
- Press the chicken firmly into the Panko breadcrumbs, coating both sides evenly. For extra crispiness, press lightly to help the crumbs adhere.
- Heat oil in a deep pan or skillet to 350°F (175°C). Fry the chicken for 4-5 minutes per side until golden brown and cooked through. Drain on a wire rack or paper towels.
- Serve your Fried Chicken Katsu with Panko hot, drizzled with tonkatsu sauce and accompanied by shredded cabbage or steamed rice. A squeeze of lemon adds a refreshing touch!
Notes
- Use fresh Panko breadcrumbs for maximum crispiness.
- Maintain oil temperature for even frying.
- Let the chicken rest for a few minutes before slicing to retain juices.
- Try pork cutlets (Tonkatsu) for a traditional twist.
- Add a pinch of cayenne to the flour for a spicy kick.
- Bake instead of frying for a lighter version (400°F for 20-25 minutes).
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 chicken breast
- Calories: 450 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 180mg