Ingredients
Method
- Flatten the chicken breasts to an even thickness of approximately 1/2 inch using a meat mallet or rolling pin. Season each side evenly with salt and pepper, then drizzle with soy sauce to infuse a subtle umami flavor.
- Prepare three separate bowls: one containing the flour, another with the whisked egg, and a third filled with panko breadcrumbs.
- Coat each chicken breast first in the flour, ensuring a light dusting, followed by a dip in the egg. Finish by thoroughly covering the chicken with panko breadcrumbs, pressing gently to secure the coating.
- Heat the oil in a non-stick skillet until it reaches a temperature of at least 350°F. Carefully place the breaded chicken into the hot oil and fry for 4-5 minutes on each side, or until the cutlets are golden brown and cooked through.
- Transfer the fried chicken to a plate lined with paper towels to remove excess oil. Allow it to cool slightly before slicing into strips. Serve immediately with katsu sauce for dipping or drizzling.
Notes
To store, place leftovers in airtight containers and refrigerate for up to 4-5 days.
To freeze, cool the chicken completely, then store in freezer-safe bags for up to 3 months.
To freeze, cool the chicken completely, then store in freezer-safe bags for up to 3 months.