Description
Crispy Chicken Katsu is a classic Japanese fried cutlet featuring tender chicken breasts coated in flour, egg, and crunchy panko breadcrumbs. This quick and easy recipe yields golden, crispy chicken perfect for serving with rice, salad, or your favorite dipping sauce.
Ingredients
Scale
Chicken
- 2 Chicken Breasts, sliced lengthwise in half
- Salt & pepper, to taste
Breading
- 1 Cup Plain Flour
- 2–3 Eggs, beaten
- 1 Cup Panko Breadcrumbs
Frying
- Neutral oil (vegetable, canola, or peanut oil) for frying, enough to fill frying pan about 1/2 inch deep
Instructions
- Prepare the Chicken: Slice the chicken breasts lengthwise into halves to create thin cutlets. Use a meat tenderizer or rolling pin to flatten each piece evenly to ensure they cook uniformly.
- Season the Cutlets: Season both sides of each flattened chicken cutlet generously with salt and pepper to enhance the natural flavor.
- Bread the Chicken: First, coat each cutlet completely in plain flour, shaking off any excess. Next, dip the floured cutlet into beaten eggs until fully coated. Finally, dredge the cutlet thoroughly in panko breadcrumbs to form a crispy crust.
- Heat the Oil: Pour neutral oil into a frying pan and heat over medium heat until it reaches approximately 340ºF (170ºC). Maintaining this temperature is crucial to achieve a crispy, golden crust without burning.
- Fry the Cutlets: Carefully place each breaded chicken cutlet into the hot oil. Fry for 1-2 minutes on each side until golden brown and crispy. Adjust the heat to keep the oil at the right temperature and avoid overcooking.
- Drain and Serve: Remove the fried cutlets from the pan and place them on paper towels to absorb excess oil. Serve immediately whilst hot with your choice of dipping sauce or side dishes.
Notes
- Ensure the chicken cutlets are evenly flattened to cook thoroughly and evenly.
- Maintain the oil temperature around 340ºF to prevent soggy or burnt crusts.
- Panko breadcrumbs provide a crunchier texture compared to regular breadcrumbs.
- Drain excess oil properly by placing cutlets on paper towels to keep them crisp.
- Can serve with tonkatsu sauce, lemon wedges, or steamed rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Frying
- Method: Frying
- Cuisine: Japanese
Keywords: Chicken Katsu, Japanese Fried Chicken, Crispy Chicken Cutlet, Panko Chicken, Fried Chicken Recipe
