Chicken Katsu
Chicken pounded thin before its flour-egg-panko coating, fried until deep golden on both sides — sliced and served with a tangy katsu sauce over rice.
Ingredients
Instructions
Pound the chicken breast to an even thickness so it cooks through at the same rate as its crust turns golden.
Coat it in flour, beaten egg and panko in that order.
Fry in oil hot enough to sizzle on contact, turning once, until the panko crust is deep golden and shatteringly crisp on both sides.
Rest briefly before slicing into strips, then serve fanned over rice with tangy katsu sauce spooned across the top.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.