Description
Crispy, golden chicken cutlets that are simple to make and bring comfort to any meal.
Ingredients
- 2 pieces chicken breasts (boneless and skinless)
- 1/2 cup all-purpose flour (gluten-free option available)
- 1 piece egg, beaten (or milk and cornstarch for an egg-free option)
- 1 cup panko breadcrumbs (fresh for best texture)
- Salt and pepper (to season the chicken)
- Oil for frying (canola, vegetable, or sunflower)
- Katsu sauce, for serving
- Cooked rice, for serving
- Shredded cabbage, for serving
- Lemon wedges, for serving
- Sandwich bread (optional, for sandwiches)
Instructions
- Begin by flattening the chicken breasts. Place them between two sheets of plastic wrap and pound them to an even thickness for uniform cooking.
- Season both sides of the chicken breasts generously with salt and pepper.
- In the first dish, place the all-purpose flour. In the second, beat the egg until smooth. Place the panko breadcrumbs in the third dish.
- Dredge each chicken breast in the flour, coating both sides evenly. Shake off any excess.
- Dip the floured chicken into the beaten egg, allowing any excess to drip off.
- Finally, coat the chicken breasts in the panko breadcrumbs, pressing slightly to ensure the crumbs adhere well.
- Heat about half an inch of oil in a frying pan over medium heat. When hot, carefully place the breaded chicken breasts into the oil.
- Fry each side for about 3 to 4 minutes until golden brown and cooked through.
- Remove the chicken from the pan and place it on a plate lined with paper towels to drain excess oil. Allow it to rest for a few minutes.
Notes
For gluten-free options, substitute the all-purpose flour with a gluten-free blend. Ensure the panko breadcrumbs stay fresh for optimal crunchiness. Adjust frying time based on chicken thickness.
