Traditional Japanese style fried chicken dish made with panko bread crumbs. Chicken katsu (chicken cutlet (Japanese: チキンカツ, chikinkatsu) is also known as panko chicken, or tori katsu (torikatsu 鶏カツ) and is best served over rice or veggies!
Preheat oven to 350F
Slice or pound chicken breasts down into 1/2 -3/4-inch thick filets. Season both sides with salt and pepper- this is important. Set aside.
Make your Katsu Station gathering 3 wide shallow bowls: In the first bowl, mix flour and garlic powder. In the second shallow bowl, whisk eggs adding a little splash of soy sauce or sriracha (for heat) if you like. In the third bowl (or plate) mix panko, sesame seeds, and salt.
Place all three bowls near the stove.
Heat oil in a skillet over medium heat. Once hot, dredge the seasoned chicken in the flour mixture, then the egg mixture, then coat in panko mixture. Place in the hot skillet. Repeat and fill the skillet.
Turn over when perfectly golden, about 4-5 minutes. Place these on a sheet pan in the 350 F oven to finish cooking through and repeat with the second batch of chicken, adding more oil if necessary. ( To keep them extra crispy you could place these on a rack, set overtop a sheet pan.).
Turn over when perfectly golden, about 4-5 minutes. Place these on a sheet pan in the 350 F oven to finish cooking through and repeat with the second batch of chicken, adding more oil if necessary.
Dredge the seasoned chicken in the flour mixture, then the egg mixture, then coat in panko mixture. Place in the hot skillet. Repeat and fill the skillet.
Heat oil in a skillet over medium heat.
Place all three bowls near the stove.
In a bowl (or plate) mix panko, sesame seeds, and salt.
In a shallow bowl, whisk eggs adding a little splash of soy sauce or sriracha (for heat) if you like.
In a bowl, mix flour and garlic powder.
Season both sides with salt and pepper- this is important. Set aside.
Slice or pound chicken breasts down into 1/2 -3/4-inch thick filets.
Preheat oven to 350F.
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