Chicken Katsu with Panko Crust 🍗

Name: Chicken Katsu with Panko Crust
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 Chicken Breast; 0.75 cup Panko; 2 Eggs; 0.5 cup all-purpose flour; 2 cups Cabbage; 0.5 cup ketchup; 2 tablespoons Worcestershire; 1 tablespoon brown sugar; Vegetable Oil; Salt

Golden-fried chicken cutlets with a crispy panko coating, served with tonkatsu sauce and shredded cabbage for a beloved Japanese diner classic.

30 min · Comfortable · 410 cal · 38g protein · $2.20/serving · Japanese

Comfort Food High-Protein

30minutes

4servings

410calories

38gprotein

$2.20per serving

Ingredients (serves 4)

4 Chicken Breast
0.75 cup Panko
2 Eggs
0.5 cup all-purpose flour
2 cups Cabbage
0.5 cup ketchup
2 tablespoons Worcestershire
1 tablespoon brown sugar
Vegetable Oil
Salt

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Instructions

1
Place each chicken breast between plastic wrap and pound to 0.5 inch thickness with a meat mallet.
2
Set up three shallow bowls with flour, beaten eggs, and panko. Season chicken with salt and pepper.
3
Dredge chicken in flour, then egg, then panko, pressing gently so coating adheres.
4
Heat 0.5 inch vegetable oil in a large skillet to 350 degrees F. Fry chicken 4-5 minutes per side until golden brown.
5
Mix ketchup, Worcestershire, and brown sugar to make tonkatsu sauce.
6
Serve katsu over shredded cabbage with tonkatsu sauce on the side.