Description
Master the art of Chicken Katsu Japanese Recipe with the simple and delicious guide from Tales Of A Kitchen. Perfect for a crispy, flavorful meal with your fam.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup vegetable oil for frying
- Tonkatsu sauce or curry sauce for serving
- Shredded cabbage and steamed rice for serving
Instructions
- Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch. Season both sides with salt and pepper.
- Bread the Chicken: Set up a breading station with 3 shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken breast in flour, dip it in the egg, and coat it with panko, pressing gently to adhere.
- Fry the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Fry the breaded chicken breasts for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- Serve: Slice the chicken katsu and serve it with tonkatsu sauce or curry sauce. Pair with shredded cabbage and steamed rice for a complete meal.
Notes
- For a healthier version, you can bake the chicken at 400°F (200°C) for 20-25 minutes, turning halfway through.
- If making curry chicken katsu, prepare the curry sauce according to your favorite recipe and serve it over the sliced chicken.
Nutrition
- Calories: 450
- Sugar: 3g
- Sodium: 800mg (varies with sauce)
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g (approx.)
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 130mg