Chicken Katsu

• 1 ½ cups panko breadcrumbs
• ¼ cup all-purpose flour
• 2 large eggs
• 4 boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt to taste
• Black pepper to taste
• Vegetable oil for frying

Steps

1. 1 Preheat oven to 200°F to keep cooked chicken warm.
2. 2 In a shallow dish, whisk together the eggs.
3. 3 In another dish, combine panko breadcrumbs with garlic powder and paprika.
4. 4 Season chicken breasts with salt and pepper.
5. 5 Dip each chicken breast in flour, shake off excess, then dip in egg, and coat with breadcrumbs.
6. 6 Heat oil in a large skillet over medium heat.
7. 7 Fry chicken until golden and cooked through, about 4-5 minutes per side.
8. 8 Transfer cooked chicken to a baking sheet and keep warm in the oven while you cook the rest.

Nutrition

Tips

• For extra crispiness, double-dip the chicken in egg and breadcrumbs.
• Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to maintain crispiness.

Serving Suggestions

• Serve with steamed rice and a side of tonkatsu sauce for an authentic touch.
• Pairs well with a simple cucumber salad.

FAQ