Chicken Katsu
2 servings
600 minutes
Chicken katsu is a famous dish of Japanese cuisine known for its crispy golden crust and tender juicy meat. Its roots trace back to the early 20th century when the Japanese adapted European breading and frying methods to create their unique version. Chicken fillets are coated in flour, egg, and panko breadcrumbs, making it especially light and crispy. The finished katsu is often served with a flavorful tonkatsu sauce that adds depth of flavor by combining sweet, sour, and savory notes. This dish pairs perfectly with a bowl of fresh rice and crunchy vegetables. Chicken katsu is loved as both a cozy home meal and popular food in Japanese restaurants. Its simplicity in preparation and rich taste make it an ideal choice for fans of Japanese cuisine.
1
Slice the fillet.
2
Slightly beat.
3
Salt on both sides.
- Salt: to taste
4
Sprinkle with pepper.
- Freshly ground black pepper: to taste
5
Whisk the egg until smooth.
- Chicken egg: 1 piece
6
Coat the fillet piece in flour.
- Wheat flour: 150 g
7
Dip in egg on both sides.
- Chicken egg: 1 piece
8
Coat the fillet with a thick layer of breadcrumbs.
- Panko breadcrumbs: 300 g
9
Heat oil in a pan and add the chicken.
- Vegetable oil: to taste
10
Fry on medium heat on both sides until golden brown.
11
Place on a napkin to absorb excess oil.
