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Chicken Katsu with Panko Perfection

Chicken Katsu with Panko Perfection
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Chicken Katsu with Panko Perfection is a delicious Japanese-style breaded chicken cutlet recipe featuring a light, crispy panko breadcrumb coating and tender, juicy chicken inside. Perfect for a quick dinner or impressing guests, this easy-to-make dish balances crunch and flavor with simple ingredients and straightforward steps.

Ingredients

Scale

Chicken

  • 2 boneless, skinless chicken breasts

Coating

  • 1 cup all-purpose flour (or gluten-free flour for gluten-free option)
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs (use gluten-free panko if needed)
  • Salt, to taste
  • Black pepper, to taste

Frying

  • Vegetable oil, for frying (enough to fill pan about 1 inch deep)

Instructions

  1. Prepare the Chicken: Trim any excess fat from the chicken breasts and gently pound them with a meat mallet or rolling pin to an even thickness of about 1/2 inch to ensure quick and uniform cooking.
  2. Set Up Your Breading Station: Arrange three shallow dishes side by side: one with flour seasoned lightly with salt and pepper, one with beaten eggs, and one with panko breadcrumbs. This setup makes breading efficient and neat.
  3. Coat the Chicken: Dredge each chicken breast first in the flour, shaking off any excess. Then dip into the beaten eggs, allowing excess to drip off, and finally press firmly into the panko breadcrumbs until evenly coated on all sides for a crunchy crust.
  4. Heat the Oil: Pour vegetable oil into a deep skillet or frying pan to a depth of about 1 inch. Heat the oil to 350°F (175°C) using a thermometer to maintain consistent temperature for perfect frying.
  5. Fry the Chicken: Carefully place the breaded chicken pieces into the hot oil. Fry for 3-4 minutes per side, or until the coating is golden brown and the internal temperature reaches 165°F (74°C). Avoid overcrowding the pan to maintain oil temperature.
  6. Drain and Rest: Remove the fried chicken from oil and place on a wire rack or paper towels to drain excess oil. Let rest for a few minutes to keep the crust crispy and allow juices to redistribute inside.

Notes

  • Pat chicken dry before breading to help coating stick better and achieve crispiness.
  • Fry in batches to prevent oil temperature drop and ensure even cooking.
  • Use fresh panko breadcrumbs for the best crisp texture.
  • Maintain oil temperature with a thermometer to avoid greasy or burnt crust.
  • Let chicken rest after frying to keep it juicy before slicing.

Nutrition

Keywords: Chicken Katsu, Panko Chicken, Japanese Fried Chicken, Crispy Chicken Cutlet, Gluten-Free Chicken Katsu

Find it online: https://gourmetglazing.com/chicken-katsu-with-panko-perfection/