Description
A quick and delicious katsu chicken recipe that takes only 20 minutes.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
- Tonakatsu sauce for serving
Instructions
- Begin by flattening each chicken breast to an even thickness using a meat mallet.
- Set up a breading station with three shallow bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs.
- Season the flour with salt and pepper. Dredge each chicken breast in the flour, shaking off the excess.
- Dip the floured chicken into the beaten eggs, allowing any excess to drip off.
- Coat the chicken in panko breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a skillet over medium-high heat.
- Fry each chicken breast for about 3-4 minutes on each side or until golden brown and cooked through.
- Remove from the skillet and drain on paper towels.
- Slice the chicken and serve with tonkatsu sauce.
Notes
- For added flavor, marinate the chicken in soy sauce and ginger before breading.
- You can substitute chicken with pork for a traditional katsu dish.
- Serve with shredded cabbage for crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 chicken breast
- Calories: 450
- Sugar: 1g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 150mg
Keywords: katsu chicken recipe 20 minutes