Ingredients
For the Chicken Katsu:
- 2 boneless, skinless chicken breasts (butterflied and pounded to even thickness)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ cup all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- ¼ cup vegetable oil (for frying)
For Serving:
- Steamed white rice
- Shredded cabbage
- Tonkatsu sauce (store-bought or homemade)
- Lemon wedges
Instructions
Step 1: Prepare the Chicken
- Butterfly and pound the chicken breasts to ¼-inch thickness for even cooking.
- Season with salt, black pepper, garlic powder, and paprika.
Step 2: Coat the Chicken
- Dredge each chicken piece in flour, shaking off excess.
- Dip into beaten egg, coating fully.
- Press into panko breadcrumbs, ensuring an even layer.
Step 3: Fry the Chicken
- Heat vegetable oil in a skillet over medium heat.
- Fry chicken for 3–4 minutes per side, until golden brown and crispy.
- Transfer to a paper towel-lined plate to remove excess oil.
Step 4: Slice & Serve
- Slice chicken into strips and serve over steamed rice with shredded cabbage.
- Drizzle with tonkatsu sauce and a squeeze of lemon juice.
Notes
Serving Suggestions
🍛 With Japanese Curry – Pair with a rich, flavorful curry sauce.
🍞 As a Katsu Sandwich – Serve on soft bread with slaw and tonkatsu sauce.
🥗 With a Side Salad – Light and fresh contrast to the crispy chicken.
🍚 With Miso Soup & Rice – A full Japanese-style meal.