Chicken Katsu
Serves 335 mins prep55 mins cook
These panko-crusted fried chicken cutlets are tender and super crispy. They’re usually served with rice and a shredded cabbage side salad for a fresh crunch!
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What you need
Instructions
Season both sides of the chicken cutlets with salt and pepper. Dredge the chicken cutlets in all-purpose flour, making sure to shake off any excess flour. Dip the chicken cutlets in the egg wash, then coat the chicken cutlets in panko bread crumbs. Lightly press both sides of the chicken cutlets with your fingers to coat every inch of the chicken cutlet. Heat your oil to 325ºF on medium-high heat. Shallow fry the chicken cutlets in hot oil until golden brown and the internal temperature reaches 165ºF. Let it rest for 5 minutes before slicing. Serve with rice and shredded cabbage salad!View original recipe