Chicken Katsu

🔥 Prep

• Slice each of the 2 chicken breasts horizontally to create 4 thin cutlets, then pound each to an even thickness of about 1 cm.
• Season the cutlets with salt and pepper to taste.
• Measure out 1 cup of panko breadcrumbs, 2 tbsp of all‑purpose flour, and crack 1 egg into a shallow bowl; whisk the egg.
• Pour 200 ml of oil into a deep skillet or pot and set aside for heating.

🔥 Cook

• 1. Set up a dredging station with the measured flour, beaten egg, and panko breadcrumbs.
• 2. Lightly coat each chicken cutlet in the flour, shaking off any excess.
• 3. Dip the floured cutlet into the beaten egg, ensuring full coverage.
• 4. Press the egg‑coated cutlet into the panko, pressing gently to adhere an even layer.
• 5. Heat the 200 ml of oil in a deep skillet over medium‑high heat until it reaches 170 °C (340 °F) or a breadcrumb sizzles instantly.
• 6. Place the breaded cutlets in the hot oil and fry for 3‑4 minutes per side, turning once, until the crust is golden brown and the internal temperature reaches 75 °C (165 °F).
• 7. Using tongs, transfer the fried cutlets to a wire rack or paper‑towel‑lined plate to drain excess oil.
• 8. Let the chicken rest for 2 minutes before slicing into strips.
• 9. Serve immediately with desired accompaniments.

🔥 Serve

• Serve the sliced chicken katsu with tonkatsu sauce for dipping.
• Accompany with a side of shredded cabbage tossed in a light rice‑vinegar dressing.
• Pair with steamed Japanese short‑grain rice or a bowl of miso soup.
• Garnish with a lemon wedge for a bright finish.