About this recipe:This is my family recipe for Chicken Katsu - Japanese fried chicken. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken. Serve with white rice and tonkatsu sauce.
4 skinless, boneless chicken breast fillets - pounded to 1cm thickness
salt and pepper to taste
2 tablespoons plain flour
1 egg, beaten
100g panko breadcrumbs
250ml oil for frying, or as needed
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Method Prep:10min › Cook:10min › Ready in:20min
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 6mm of oil in a large frying pan over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.