Japanese Chicken Katsu
Community· not yet ratedCrunchy panko-crumbed chicken cutlet, sliced and served with rice, salad and katsu sauce.
⚠ Contains Gluten⚠ Contains Meat
Ingredients
Baking & Cooking2
Plain Flour50 gmissing
Panko Breadcrumbs100 gmissing
Dairy1
Egg1 piecemissing
Meats1
Chicken Breast2 piecemissing
Oil1
Vegetable Oil300 mlmissing
Sauces1
Katsu Sauce4 tablespoonmissing
Nutrition (per serving)
≈ Estimated560Calories
38gProtein
44gCarbs
26gFat
Instructions
1
Butterfly the chicken breasts and flatten slightly so they cook evenly. Season with salt.
2
Set up three plates: flour, beaten egg, and panko. Coat each breast in flour, then egg, then press firmly into the panko.
3
Heat the oil to 175C and fry the chicken for 4-5 minutes each side until deep golden and cooked through.
4
Drain on kitchen paper, then slice into thick strips.
5
Serve over rice with shredded cabbage and katsu sauce drizzled over.
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