Japanese Chicken Katsu

Ingredients

• 2 pieces Chicken breast
• 1 cup Panko breadcrumbs
• 0.5 cup All-purpose flour
• 1 large Egg
• 0.5 cup Vegetable oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Tonkatsu sauce(optional)
• 1 cup Shredded cabbage(optional)

Instructions

1. 1

   Butterfly the chicken breasts and pound them to an even thickness of about half an inch.

2. 2

   Season both sides of the chicken with salt and black pepper.

3. 3

   Set up a breading station: one plate with flour, one bowl with the beaten egg, and one plate with panko breadcrumbs.

4. 4

   Dredge each chicken piece in flour, shaking off excess, then dip into the egg, and finally press firmly into the panko until fully coated.

5. 5

   Heat vegetable oil in a large skillet over medium-high heat until it reaches approximately 350°F (175°C).

6. 6

   Carefully place the chicken in the hot oil and fry for 3-4 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

7. 7

   Transfer the chicken to a wire rack or paper towel-lined plate to drain for 2 minutes.

8. 8

   Slice into strips and serve immediately with tonkatsu sauce and shredded cabbage.