Dinner · 35 min · japanese

Chicken Katsu

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Chicken breast
• 1.5 cups Panko
• 1/2 cup Flour
• 2 Eggs
• 3 cups Cabbage
• 1/3 cup Tonkatsu sauce
• 1/4 cup Neutral oil

Steps

1. Pound the chicken breasts to an even 1/2-inch thickness so they fry evenly without burning the crust.
2. Set up a breading station: flour in one dish, beaten eggs in the second, panko in the third.
3. Dredge each breast in flour, then egg, then press firmly into the panko so the crumbs really adhere.
4. Heat the oil in a large skillet over medium heat until a panko crumb sizzles immediately on contact.
5. Fry 4 minutes per side, until deep golden and the juices run clear.
6. Drain on a wire rack — not paper towels — so the bottom crust stays crisp.
7. Rest 3 minutes, then slice into strips against the grain.
8. Serve over a mound of shredded cabbage with tonkatsu sauce for dipping.

Build my plan — free

← All recipes