Chicken Katsu Cutlet

Ingredients

• 2 pieces Chicken breast fillets
• 1/4 cup All-purpose flour
• 1 Egg
• 3/4 cup Panko breadcrumbs
• 1/2 cup Vegetable oil
• 1/4 cup Tonkatsu sauce
• 1 cup Cabbage
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1

   Flatten each chicken breast to about 1/2 inch thickness, season both sides with salt and pepper.

2. 2

   Set up a breading station: place flour in one shallow dish, beat the egg in a second dish, and spread panko breadcrumbs in a third.

3. 3

   Dredge each chicken piece in flour, dip in egg, then coat thoroughly with panko, pressing gently to adhere.

4. 4

   Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 2 minutes).

5. 5

   Fry the breaded chicken cutlets for 3‑4 minutes per side, until golden brown and cooked through; transfer to a paper‑towel‑lined plate to drain.

6. 6

   While the chicken rests, toss shredded cabbage with a pinch of salt.

7. 7

   Serve each cutlet with a drizzle of tonkatsu sauce and a side of the seasoned cabbage.