Chicken Katsu

Ingredients

• •2 boneless, skinless chicken breasts
• •1 cup panko bread crumbs
• •1/2 cup all-purpose flour
• •2 large eggs
• •1 tsp salt
• •1/2 tsp black pepper
• •1/2 tsp garlic powder
• •1/2 tsp onion powder
• •1/4 cup vegetable oil (for frying)
• •2 cups cooked rice (as a side)
• •1/4 cup tonkatsu sauce (for serving)
• •Chopped green onions (for garnish, optional)

Instructions

1. 1

   Start by preparing your chicken breasts. Butterfly each chicken breast by slicing it in half horizontally, then pound them to an even thickness (about 1/2 inch) using a meat mallet.

2. 2

   Set up your breading station: Place the flour in one shallow bowl, whisk the eggs in a second bowl, and put the panko bread crumbs in a third bowl.

3. 3

   Season the flour with salt, pepper, garlic powder, and onion powder. Dredge each chicken breast in the flour, shaking off excess, then dip in the beaten eggs, and finally coat with panko bread crumbs, pressing gently to adhere.

4. 4

   In a large frying pan, heat vegetable oil over medium-high heat. Once the oil is hot, carefully place the breaded chicken breasts in the pan. Fry for about 4-5 minutes on each side, until golden brown and cooked through. Reduce heat if they are browning too quickly.

5. 5

   Remove the chicken from the pan and let it rest on paper towels to drain any excess oil.

6. 6

   Slice the chicken katsu into strips. Serve it over a bed of cooked rice and drizzle with tonkatsu sauce. Garnish with chopped green onions if desired.

7. 7

   Enjoy your crispy chicken katsu with a side of rice and sauce!