Description
A simple and delicious Japanese-style fried chicken cutlet that’s crispy on the outside and juicy inside.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup vegetable oil for frying
Instructions
- Pound chicken breasts to 1/2-inch thickness.
- Season chicken with salt and pepper.
- Dredge chicken in flour, then dip in beaten eggs.
- Coat chicken with panko breadcrumbs.
- Heat oil in a pan over medium heat.
- Fry chicken for 3-4 minutes per side until golden brown.
- Drain on paper towels before serving.
Notes
- Serve with tonkatsu sauce or ketchup.
- Use a meat thermometer to ensure chicken reaches 165°F.
- For extra crispiness, double coat with egg and breadcrumbs.
- Prep Time: 15 mins
- Cook Time: 8 mins
- Category: Main Dish
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cutlet
- Calories: 420
- Sugar: 1g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 180mg