Chicken Katsu
Recipe type: Lunch/Dinner
Cuisine: Asian, Japanese
  • 3 boneless, skinless chicken breasts
  • 2 tbsp flour
  • 1 large egg
  • 1 cup panko breadcrumbs
  • Salt/pepper
  • Oil, for frying (I prefer peanut oil for frying, but canola/vegetable oil are just fine)
  1. Place your flour, egg (beaten), and breadcrumbs in 3 separate, shallow dishes. Set aside.
  2. Pound each chicken breast into ½ inch thickness (I alternated between a potato masher and heavy bowl to do this).
  3. Season chicken on both sides with salt/pepper to taste.
  4. Using your hands, take one chicken breast and dip it in your flour bowl. Coat both sides with a thin layer of flour, making sure to gently shake off the excess.
  5. Dip your floured breast into the egg mixture, making sure that every inch of the breast is coated with egg. Allow excess to drip off.
  6. Dip your wet breast into the panko crumbs. Press down gently and flip/repeat to make sure the entire breast is covered with breadcrumbs. Set aside on a baking sheet or plate.
  7. Repeat steps 4-6 with the remaining chicken breasts.
  8. Fill a heavy skillet or frying pan about ¼ inch up the sides with oil. Set skillet on your stove over medium to medium/high heat.
  9. Once oil is hot (if you drop some flour/egg into the oil it should start bubbling/sizzling like mad), place your chicken breasts into the skillet - how many you cook at a time depends on how large your pan/skillet is. I did mine one at a time.
  10. Cook chicken for about 3-4 minutes on each side, until golden-brown.
  11. Lift cooked chicken out of the skillet and allow to rest on a plate lined with paper towels.
  12. Once the chicken is cool enough to handle without burning yourself, slice it into strips.
  13. Serve immediately with katsu sauce (optional) over a bowl of rice.
  14. Enjoy!
Recipe by Just Putzing Around the Kitchen at