Ingredients

Adjust Servings:

	4 skinless and boneless chicken breast halves -pounded to 1/2 in thickness
	salt and pepper to taste
	2 tbsp all-purpose flour
	1 egg beaten
	1 cup panko bread crumb
	1 cup oil for frying

Nutritional information

297

calories

22.2 g

carbohydrates

31.2 g

protein

11.4 g

fat

11.4 g

sodium

118 mg

cholesterol

Chicken Katsu

Name: Chicken Katsu
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 Servings
Ingredients: skinless and boneless chicken breast halves -pounded to 1/2 in thickness: 4; salt and pepper to taste; 2 tbsp all-purpose flour; 1 egg beaten; 1 cup panko bread crumb; 1 cup oil for frying

Features:

Cuisine:

Japanese

25 mins
Serves 4
Easy

Ingredients

4 skinless and boneless chicken breast halves -pounded to 1/2 in thickness
salt and pepper to taste
2 tbsp all-purpose flour
1 egg beaten
1 cup panko bread crumb
1 cup oil for frying

Chicken katsu is an extremely popular dish originating from Japan. It is a common staple of most teriyaki joints and comes in a variety of different styles. Katsu is a cooking method used to prepare fried food dishes with chicken katsu being the most common. It is often used in place of Japanese pork cutlets and can even be mistaken for them at times. The defining feature of chicken katsu is typically the tonkatsu sauce; a vegetarian pureed brown sauce that is fruit based.

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How to make Chicken Katsu

Season the chicken breasts with salt and pepper on both sides.
Place the flour, panko crumbs, and egg into separate shallow dishes.
Coat the chicken breasts with flour.
- Shake off any excess flour.
Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
Heat 1/4 inch of oil in a large skillet at a medium-high temperature.
Place chicken in the hot oil, and cook 3 - 4 ms on each side, or until the chicken turns golden brown.

Trivia

The chicken was the first bird to successfully have its genes sequenced.