Chicken Katsu
Crispy panko-breaded chicken cutlets — a Japanese favourite that children adore. Served with rice and tonkatsu sauce.
Prep: 15 minutes. Cook: 10 minutes. Difficulty: Easy. Serves 4.
Ingredients
- 4 chicken breast fillets
- 1 cup plain flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- Salt and pepper
- Oil for shallow frying
- Tonkatsu sauce or barbecue sauce for serving
- Shredded cabbage for serving
Instructions
- Place chicken between cling film. Pound with a rolling pin until 1cm thick.
- Season chicken with salt and pepper.
- Set up three plates: flour, beaten egg, panko breadcrumbs.
- Coat each chicken piece: flour first, then egg, then press into panko.
- Heat 1cm of oil in a pan over medium heat.
- Fry chicken for 4 minutes each side until golden brown and cooked through.
- Drain on paper towels. Rest for 2 minutes.
- Slice into strips. Serve with shredded cabbage, rice, and tonkatsu sauce.
Tips for Helpers
- Pounding the chicken ensures even cooking.
- Press panko firmly onto the chicken for better coating.
- Oil temperature is key — if too hot, the outside burns before the inside cooks.
Ingredient Substitutions
- Use pork loin for tonkatsu (pork katsu).
- Regular breadcrumbs work but panko gives the best crunch.