Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Vegetable oil for frying
- Tonkatsu sauce for serving
- Shredded cabbage for serving
- Lemon wedges (optional)
Instructions
- Prepare the chicken by pounding to 1/2-inch thickness and seasoning with salt and pepper
- Set up breading station with flour, beaten eggs, and panko breadcrumbs
- Dredge chicken in flour, dip in egg, then coat thoroughly with panko
- Heat oil to 350°F (175°C) and fry chicken 3-4 minutes per side until golden brown
- Drain on wire rack or paper towels
- Slice and serve with shredded cabbage, rice, and tonkatsu sauce
Notes
- Use fresh panko for maximum crispiness
- Let breaded chicken rest 5 minutes before frying for better adhesion
- Maintain oil temperature – too low makes greasy katsu, too high burns coating
- For extra crispy results, toast panko lightly before breading
- Try air frying for a lighter version (spray with oil first)
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese