Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1–2 eggs, beaten
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Set up three shallow bowls: one with seasoned flour, another with beaten eggs, and the last with panko breadcrumbs.
- Pound each chicken breast to about half an inch thick for even cooking.
- Dredge the chicken in flour, dip in egg, then coat thoroughly with panko.
- Heat vegetable oil in a skillet over medium-high heat until shimmering (about 350°F).
- Fry chicken pieces for 4 minutes per side or until golden brown and cooked through.
- Drain on paper towels, slice into strips, and serve warm.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece of Chicken Katsu (150g)
- Calories: 370
- Sugar: 0g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg