Katsu Chicken Recipe
Crispy chicken cutlet served with a side of rice and salad
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Ingredients
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For the Katsu Chicken
For the Rice
For the Salad
Method
For the Katsu Chicken
Prepare the Chicken
Pound the chicken breasts to an even thickness using a meat mallet. This helps them cook evenly.
Season the Chicken
Sprinkle salt and pepper over both sides of the chicken breasts to season.
Set Up Breading Station
In three separate shallow bowls, place the flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.
Bread the Chicken
Coat each chicken breast in flour, shaking off excess, then dip into beaten eggs, and finally coat thoroughly with panko breadcrumbs.
Fry the Chicken
Heat vegetable oil in a large skillet over medium heat. Once hot, carefully add the breaded chicken breasts and fry for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
For the Rice
Rinse the Rice
Rinse the white rice under cold water until the water runs clear to remove excess starch.
Cook the Rice
In a pot, combine the rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and the water has been absorbed.
Fluff the Rice
Remove from heat and let it sit covered for another 5 minutes. Fluff with a fork before serving.
For the Salad
Prepare the Vegetables
Wash and dry the mixed greens. Halve the cherry tomatoes and slice the cucumber into thin rounds.
Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.
Assemble the Salad
In a large bowl, combine the mixed greens, cherry tomatoes, and cucumber. Drizzle with the dressing and toss gently to combine.