Chicken Katsu is a traditional Japanese comfort, a lightly fried chicken cutlet with exceptional crunch. As a result, Chicken Katsu is juicy in a crispy crust with just the right amount of seasoning. The crust itself is almost airy, perfect for a lighter main course just as hearty as other fried chicken. Whether you slice it, sandwich it, or serve it alongside a fresh salad, Chicken Katsu is a meal you can enjoy out loud!
Ingredients• 4 chicken breast halves, boneless, skinless, and pounded to 1/2 inch thickness • salt, to taste • pepper, to taste • 2 tablespoons all-purpose flour • 1 egg, beaten • 1 cup panko bread crumbs • 1 cup oil, neutral-flavored, for frying, plus more as needed • tonkatsu sauce, optional, for serving
Season the chicken breasts on both sides with salt and pepper.
Put the egg, flour, and panko crumbs into separate shallow dishes.
Coat the chicken breasts in the flour, shaking off any excess.
Dip the chicken breasts into the egg, then press them down into the panko crumbs until fully coated on both sides.
In a large skillet, heat 1/4 inch of oil over medium-high heat.
Set the chicken down into the hot oil, cooking until golden brown on each side, about 3-4 minutes per side.
Serve with a side of tonkatsu sauce.