This crispy, delicious chicken katsu is perfect for satisfying those plate lunch cravings.
Servings 4People
Ingredients
2Large chicken breasts (about 1 lb total)
1/4cupall-purpose flour
1/4tsp.salt
1/4tsp.pepper
1/4tsp.garlic powder
1egg
1cupPanko crumbs
3Tbsp.High temperature oil
Instructions
Slice the chicken breasts in half the long way, so you have four pieces about 1/3 inch thick. Alternatively, you can pound the chicken until it is that thickness.
In a dish, combine the flour, salt, pepper and garlic powder. Then in a separate dish lightly beat an egg. And panko crumbs into a third dish.
Dredge each piece of chicken in flour, egg and then panko crumbs, covering the whole piece of meat.
Meanwhile in a skillet, heat oil over medium heat. When shimmery, place two of the pieces of chicken in the pan and pan fry for about 4 minutes, flipping halfway through. Chicken is done when it reaches 165 degrees F.
Repeat with remaining chicken. once cooked, cut into strips and serve hot over white rice with tonkatsu sauce.