Chicken Katsu

Ingredients

• 1½ lb boneless, skinless chicken breasts
• ½ cup all-purpose flour
• 2 large eggs
• 2 cups panko breadcrumbs
• 3 cups vegetable oil
• ½ tsp salt
• ¼ tsp black pepper
• ¾ cup tonkatsu sauce
• 2 cups shredded cabbage (optional)
• 3 cups cooked white rice (optional)

Steps

1. Slice chicken breasts horizontally to create thinner cutlets, about 1/2-inch thick. Season both sides with salt and pepper.
2. Set up a breading station: one shallow dish with flour, one with beaten eggs, and one with panko breadcrumbs.
3. Dredge each chicken cutlet in flour, shaking off excess, then dip in egg, and finally coat thoroughly in panko, pressing gently to adhere.
4. Heat vegetable oil in a large, deep skillet over medium-high heat until it reaches 350°F (175°C).
5. Carefully place 1-2 breaded cutlets in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through.
6. Remove chicken from oil and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining cutlets.
7. Slice the cooked katsu into strips and serve immediately with tonkatsu sauce, and optionally, shredded cabbage and rice.