Originally posted May 14, 2020

chicken katsu

chicken katsu by joanie


  • 2 chicken breasts
  • 2 eggs, beaten
  • 1 cup all-purpose flour
  • 1 cup panko
  • kosher salt
  • vegetable oil


Slice the chicken breasts in half lengthwise down the center so that you have 4 thin and wide slices. Season with salt on both sides.

Put the flour in a plate, the panko in another plate, and the egg in a third plate. Dredge each slice of chicken in flour, then egg, and finally panko. Set aside.

Heat oil in a large skillet over medium-high heat. Cook chicken in batches, turning occasionally, until golden brown on each side.


Slice and serve with tonkatsu sauce.



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