Chicken Katsu

Crispy Japanese breaded chicken cutlet with tonkatsu sauce. Restaurant quality at home!

• 2 pieces Chicken Breast
• 100 g Panko Breadcrumbs
• 2 whole Eggs
• 50 g Flour
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1

   Butterfly chicken breasts and pound to 1cm thickness.

   Place between plastic wrap to prevent mess

2. 2

   Season chicken with salt and pepper.

3. 3

   Set up breading station: flour, beaten eggs, and panko.

4. 4

   Coat chicken in flour, dip in egg, then press into panko.

5. 5

   Spray with oil and air fry at 190°C for 8 minutes.

   8 min
6. 6

   Flip and cook 6-7 more minutes until golden.

Nutrition Facts