Chicken Katsu (Japanese Chicken Cutlet)
This Chicken Katsu is crispy, golden brown, and so juicy inside! Thin chicken breasts are coated in flour, egg, and crunchy panko breadcrumbs, then fried until perfectly crisp. Serve this easy Japanese chicken cutlet with tonkatsu sauce for a delicious homemade dinner.
Servings: 2
Calories: 3344kcal
Ingredients
- 2 boneless skinless chicken breasts
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 cup all-purpose flour
- 1 large egg beaten
- 1 cup panko breadcrumbs
- 3 cups oil for frying or enough to fill the skillet about 1 1/2 inches deep
- 1/4 cup tonkatsu sauce for serving
Instructions
- Place the chicken breasts on a cutting board and carefully slice each one horizontally, leaving one side attached so the chicken opens like a book.
- Cover the chicken with plastic wrap and pound it with a meat tenderizer or rolling pin until it is about 1/2 inch thick.
- Season both sides of the chicken with salt, pepper, and garlic powder.
- Place the flour, beaten egg, and panko breadcrumbs into 3 separate shallow bowls.
- Dip each chicken piece into the flour, then the egg, then the panko breadcrumbs, making sure both sides are fully coated.
- Add oil to a large skillet and heat it over medium heat until it reaches 340°F.
- Carefully add the breaded chicken to the hot oil and cook for 3 to 4 minutes per side, or until golden brown, crispy, and cooked through.
- Transfer the chicken to paper towels to drain, then slice and serve hot with tonkatsu sauce.
Notes
- Panko breadcrumbs are the best choice for chicken katsu because they make the coating extra crispy.
- Serve chicken katsu right away for the best crunchy texture.
Nutrition
Calories: 3344kcal | Carbohydrates: 43g | Protein: 33g | Fat: 343g | Saturated Fat: 26g | Polyunsaturated Fat: 96g | Monounsaturated Fat: 215g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 1478mg | Potassium: 536mg | Fiber: 2g | Sugar: 9g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 3mg