Description
Crispy and flavorful Japanese-style breaded chicken cutlets.
Ingredients
Scale
- 2 boneless chicken fillets
- 1 cup panko breadcrumbs
- 1 egg
- 1/4 cup flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup vegetable oil
Instructions
- Pound chicken fillets to even thickness
- Season chicken with salt and pepper
- Coat chicken in flour, then egg, then panko
- Heat oil in pan over medium heat
- Fry chicken until golden brown (3-4 minutes per side)
- Drain on paper towels
- Slice and serve
Notes
- Serve with tonkatsu sauce and shredded cabbage
- For extra crispiness, double coat with egg and panko
- Use chicken thighs for juicier results
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cutlet
- Calories: 350
- Sugar: 1g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg
Keywords: katsu chicken, Japanese chicken, breaded chicken, panko chicken