Chicken Katsu
Ingredients
- 4 pcChicken cutlet (trimmed)
- 100 gWheat flour
- 2 pcEgg (beaten)
- 150 gBreadcrumbs
- 100 mlSunflower oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 150 gPanko breadcrumbs (for coating)
- 120 mlTonkatsu Sauce (for serving)
Method
A golden, ultra-crispy crust protecting a juicy chicken breast. Slicing reveals tender white meat, ready to be drizzled with thick brown sauce.
- 1
Flatten the chicken cutlets with a rolling pin to a uniform thickness of 1.5 cm. Season with salt and pepper on both sides.
- 2
Dredge each piece in flour, tapping off the excess. Dip in beaten egg, then press firmly into the panko so the crumbs adhere perfectly.
- 3
Heat the oil in a pan. Place the chicken when the oil sizzles. Cook for 3 to 4 minutes per side until the crust is golden brown and firm under the spatula.
- 4
Let rest for 2 minutes on a rack to keep it crispy. Slice into 2 cm wide strips with a sharp knife and serve drizzled with tonkatsu sauce.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan, otherwise the oil temperature drops and the breading absorbs the grease.
- Use a wire rack for resting, otherwise the steam will soften the bottom of the crust.
How long does this dish keep?
Eat immediately for maximum crispness. Keeps for 24h in the fridge, but the crust will lose its texture.
