Chicken Katsu
Ingredients
Servings
- 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
- Salt and pepper to taste
- 16 g all-purpose flour
- 1 egg, beaten
- 240 ml panko bread crumbs
- 240 ml oil for frying, or as needed
Instructions
-
Season the chicken breasts on both sides with salt and pepper.
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Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
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Heat ¾ cm of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.
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Notes
Nutrition
297 calories; 11.4 g total fat; 118 mg cholesterol; 251 mg sodium. 22.2 g carbohydrates; 31.2 g protein; Full Nutrition
Imported from Mela.
