Chicken Katsu
Equipment:
- Frying pan
- Tongs
- Bowls/plates for breading station
Prep: 5 min
Cook: 10 min
Total: 15 min
Ingredients:
- 1 skinless, boneless chicken breast, halved – pounded to 1/2 inch thickness
- salt and pepper to taste (about 1 tsp each)
- 1 tablespoons all-purpose flour
- 1 egg, beaten
- 1/4 cup panko bread crumbs
- 1 cup oil for frying, or as needed (olive oil, vegetable oil or avocado oil)
Instructions:
Season chicken breasts on both sides with salt and pepper.
Place flour, beaten egg, and panko crumbs into separate shallow dishes.
Coat chicken breasts in flour.
shake off any excess.
dip into egg, and then press into panko crumbs until well coated on both sides.
Pan fry on medium heat until golden brown and crispy on both sides (about 4 min per side).
Note:
The length of time to cook the chicken may vary on the size of your cutlets. Chicken should reach an internal temp of at least 160 degrees.
