Chicken Katsu

A golden, ultra-crispy crust protecting a juicy chicken breast. Slicing reveals tender white meat, ready to be drizzled with thick brown sauce.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 843
• Protein: 47 g
• Carbs: 82 g
• Fat: 33 g

Ingredients

• 4 piece Chicken cutlet ( trimmed )
• 100 g Wheat flour
• 2 piece Egg ( beaten )
• 150 g Breadcrumbs
• 100 ml Sunflower oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 150 g Panko breadcrumbs ( for coating )
• 120 ml Tonkatsu Sauce ( for serving )

Instructions

1. Meat preparation

   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. Panko breading

   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. Frying

   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. Resting, slicing and serving

   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.

Chef's tips

• 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.

Storage

Eat immediately for maximum crispness. Keeps for 24h in the fridge, but the crust will lose its texture.