Recipe
Ingredients ( for 4 chicken katsu cutlets )
2 Chicken Breast ( slice half lengthways )
You’ll love this crispy chicken cutlet! Crunchy panko coating and juicy, tender chicken are a perfect combo.
1 Cup Plain flour
2-3 Eggs
Salt & pepper to taste
Neutral oil for frying
Instructions
Slice the chicken breast into half lengthways. Flatten the chicken by using a meat tenderizer or rolling pin.
Season the chicken cutlets with a good amount of salt and pepper.
Dip each chicken cutlet in the plain flour, then in the egg. Then dredge in the panko breadcrumbs.
Fry on both sides over medium heat for 1-2 minutes until crispy golden brown. The oil temperature should be around 340ºF (170ºC).
Serve with tonkatsu sauce, katsu curry sauce or a choice of dipping sauce.
