We wanted to make something quick and easy since we figured we would be tired from a long drive home from Mammoth. I remembered that we had some chicken in the ‘fridge and a box of panko in the pantry, so it was a no-brainer to make chicken katsu. Who doesn’t love a breaded piece of chicken? And btw, panko is far superior than regular bread crumbs since it’s much more crispier.
(yields about 8 servings + rice)
4 boneless, skinless chicken breasts (each halved to 8 thin pieces)
salt and pepper to taste
1/2 cup all-purpose flour
2 eggs, beaten
1 1/2 cups panko bread crumbs
1 cup canola oil, or as needed
1. Place flour, eggs, and panko in 3 separate shallow dishes.
2. Heat 2 tablespoons of oil (per piece of chicken) in frying pan on medium-high heat.
3. Season chicken breasts with salt and pepper on both sides. Dip in flour, then egg, then coat thoroughly with panko bread crumbs.
4. Cook chicken about 4 minutes each side, or until golden brown.
5. Remove chicken and place on paper towel to soak up excess oil.
Serve over rice with katsu/tonkatsu sauce (available in most markets)