Chicken Katsu

Name: Chicken Katsu
Total time: 35 min
Yield: 4
Ingredients: 4 chicken breasts; 60 g flour; 2 eggs; 150 g panko breadcrumbs; 500 ml neutral oil, for frying; to taste salt and pepper; to serve tonkatsu sauce, shredded cabbage, lemon

Panko cutlets fried shatteringly crisp.

Prep: 15 min
Cook: 15 min
Total: 35 min
Active: 25 min
Serves: 4
Difficulty: Easy
Cuisine: japanese

Servings4

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Ingredients

Steps

Season the cutlets and coat in flour, then egg, then panko, pressing firmly.
Heat the oil to 175°C / 350°F.
Fry two at a time for 3–4 minutes per side until deep golden and 74°C / 165°F inside.
Drain on a rack, rest 3 minutes, and slice into strips.
Serve with tonkatsu sauce, cabbage, and lemon.

Resting on a rack, not paper, keeps the underside crisp.

Food safety Cook chicken to 74°C / 165°F.