Katsu-Style Chicken Cutlets (Air-Fryer/Quick Pan)

Ingredients

• 300 g boneless, skinless chicken breast
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.33 cup all-purpose flour
• 1 eggs
• 0.75 cup panko breadcrumbs
• 1 tbsp neutral oil (for air-fryer or light pan-fry)
• 0.33 cup tonkatsu sauce
• 2 cups shredded cabbage

Instructions

1. 1

   Prep (15 minutes): Slice chicken into 2 cutlets (about 1/2-inch thick). Pound lightly to even thickness, then season both sides with salt and pepper. Set up breading stations: flour in one bowl, beaten egg in a second, and panko in a third.

2. 2

   Bread (about 5 minutes): Coat each cutlet in flour (shake off excess), dip in egg, then press into panko until fully coated.

3. 3

   Cook (15 minutes total): Air-fryer method—Preheat air fryer to 400°F/200°C for 3 minutes. Lightly spray or drizzle cutlets with oil, place in a single layer, and cook 8 minutes. Flip and cook 6–7 minutes more until deeply golden and cooked through (165°F/74°C). Quick pan method—Heat 1 tbsp oil in a skillet over medium-high; cook cutlets 6–7 minutes per side until crisp and cooked through.

4. 4

   Serve: Plate cutlets, spoon tonkatsu sauce over or on the side, and serve with shredded cabbage.