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Chicken Katsu

This is my household recipe for Chicken Katsu – Japanese fashion fried chicken. Can additionally be used to make Tonkatsu, simply use pork cutlets as an alternative of chicken. Serve with white rice and tonkatsu sauce.


4 skinless, boneless rooster breast halves – pounded to half inch thickness

salt and pepper to taste

2 tablespoons all-purpose flour


1 egg, beaten

1 cup panko bread crumbs

1 cup oil for frying, or as needed

Step 1
Season the poultry breasts on each facets with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the rooster breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs till properly lined on each sides.


Step 2
Heat 1/4 inch of oil in a giant skillet over medium-high heat. Place hen in the warm oil, and cook dinner three or four minutes per side, or till golden brown.

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