Kardel
Culinary Explorer
Hey guys! 
I made this chicken katsu last night, and it was crispy, juicy, and better than takeout. Perfect with rice and some tonkatsu sauce!
1200Ă—820
136.7 kB
Ingredients:
I made this chicken katsu last night, and it was crispy, juicy, and better than takeout. Perfect with rice and some tonkatsu sauce!1200Ă—820
136.7 kB
Ingredients:
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup flour
- 2 eggs (beaten)
- 1 cup panko breadcrumbs
- Oil for frying
- Tonkatsu sauce (for serving)
- Prep the Chicken: Pound the chicken breasts to an even thickness and season with salt and pepper.
- Coat the Chicken: Dredge each piece in flour, dip in the beaten eggs, and coat with panko breadcrumbs.
- Fry: Heat oil in a pan over medium heat. Fry the chicken for about 3-4 minutes per side, until golden and crispy. Drain on paper towels.
- Serve: Slice the chicken and serve with rice and tonkatsu sauce.
