Chicken Katsu
Ingredients
The chicken
-
4
small
chicken breasts, skinless and boneless
The marinade
-
2
tablespoons
soy sauce
-
½
teaspoon
salt
-
¼
teaspoon
pepper
The breading
-
2
tablespoons
all-purpose flour
-
1
cup
panko breadcrumbs
-
1
large
egg, whisked
The frying
-
½
cup
oil (peanut, canola, or vegetable)
The sauce
Instructions
- Pound the chicken breasts to ½-inch thickness and season with salt and pepper, then drizzle with soy sauce.
- Set up three shallow bowls: one with flour, one with whisked egg, and one with panko breadcrumbs. Dredge each chicken breast in flour, dip in egg, and coat with panko breadcrumbs.
- Heat oil in a non-stick pan over medium-high heat. Once the oil is hot, fry the chicken cutlets for 4-5 minutes on each side until golden brown.
- Remove the chicken from the pan and place on a paper towel to absorb excess oil before slicing and serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
287
Total fat
12g
Total carbohydrates
14g
Total protein
29g
Sodium
1052mg
Cholesterol
0mg
You might also like