Japanese Chicken Katsu

Name: Japanese Chicken Katsu
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 piece Chicken Breast; 50 g Plain Flour; 1 piece Egg; 100 g Panko Breadcrumbs; 4 tablespoon Katsu Sauce; 300 ml Vegetable Oil

by Rafaela Santos

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Crunchy panko-crumbed chicken cutlet, sliced and served with rice, salad and katsu sauce.

Time:30 mins

Serves:

2 servings

Level:medium

(0 reviews)

✓ High-Protein✓ Dairy-Free⚠ Contains Gluten⚠ Contains Meat

Ingredients

Plain Flour50 gmissing

Panko Breadcrumbs100 gmissing

Egg1 piecemissing

Chicken Breast2 piecemissing

Vegetable Oil300 mlmissing

Katsu Sauce4 tablespoonmissing

Nutrition under review

Nutrition figures are hidden until quantities, servings, source data and plausibility checks are verified.

Instructions

Butterfly the chicken breasts and flatten slightly so they cook evenly. Season with salt.

Set up three plates: flour, beaten egg, and panko. Coat each breast in flour, then egg, then press firmly into the panko.

Heat the oil to 175C and fry the chicken for 4-5 minutes each side until deep golden and cooked through.

Drain on kitchen paper, then slice into thick strips.

Serve over rice with shredded cabbage and katsu sauce drizzled over.

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