Chicken Katsu

Ingredients

• •4 boneless, skinless chicken breasts
• •1 cup all-purpose flour
• •2 large eggs
• •1.5 cups panko breadcrumbs
• •1 teaspoon salt
• •0.5 teaspoon black pepper
• •2 cups vegetable oil for frying
• •0.5 cup tonkatsu sauce
• •2 lemons, cut into wedges
• •2 cups shredded cabbage

Directions

1. 1Place chicken breasts between plastic wrap and pound to 0.5-inch thickness using a meat mallet.
2. 2Set up three shallow bowls with flour, beaten eggs, and panko breadcrumbs mixed with salt and pepper.
3. 3Coat each chicken breast in flour, then egg, then panko, pressing gently so coating adheres.
4. 4Heat oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
5. 5Fry chicken cutlets 3-4 minutes per side until golden brown and cooked through, then drain on paper towels.
6. 6Serve katsu with tonkatsu sauce drizzled on top, accompanied by lemon wedges and shredded cabbage.

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