Chicken Katsu (Fried Chicken Coated in Japanese Breadcrumbs)
photo by sillysindy
- Ready In:
4 chicken breast halves
- 4 boneless skinless chicken breast halves, pounded to 1/2 inch thickness
- 2 tablespoons all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
- Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.
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RECIPE SUBMITTED BY
I love to cook and I love arts and crafts. I basically just like to make stuff.