Awesome Chicken Katsu

Crispy, golden chicken cutlets served with tonkatsu sauce for a quick and satisfying meal.

Prep Time 10

Cook Time 15

Total Time 25

Servings 4 servings

oil for frying enough for shallow frying (about 1/4–1/2 inch in the pan)
2 large chicken breasts sliced in half lengthwise and pounded to 1/4-inch thickness
salt to taste
black pepper to taste
2 cups all-purpose flour
3 eggs beaten
2 cups panko
tonkatsu sauce for serving
sliced green onions for garnish
sesame seeds for garnish

Prepare the chicken: slice each large chicken breast in half lengthwise, then place between plastic wrap and pound to about 1/4-inch thickness; season both sides with salt and pepper.
Set up a breading station with three shallow bowls: one with the all-purpose flour, one with the beaten eggs, and one with the panko.
Coat each chicken cutlet in flour, shaking off excess, then dip in the beaten eggs, and press into the panko until evenly coated.
Heat enough oil in a large skillet over medium-high heat until shimmering (about 1/4–1/2 inch deep).
Fry the breaded chicken in the hot oil for 3–4 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C).
Transfer cooked cutlets to a paper towel-lined plate to drain briefly, then slice if desired and serve with tonkatsu sauce, garnished with sliced green onions and sesame seeds.