Crispy Breaded Chicken (Printable Version)
Golden, panko-covered chicken cutlets made healthier thanks to the air fryer. A Japanese favorite that’s just as tasty alongside rice and tonkatsu sauce.
# Ingredients:
→ Main Ingredients
01 -
1 1/2 cups panko breadcrumbs
02 -
1/2 teaspoon black pepper
03 -
Cooking spray or oil spray
04 -
2 boneless, skinless chicken breasts
05 -
1/2 teaspoon salt
06 -
2 large eggs, beaten
07 -
1/2 cup all-purpose flour
→ For Serving
08 -
Tonkatsu sauce, for dipping (bought or made fresh)
09 -
Shredded cabbage
10 -
Steamed white rice
# Steps:
01 -
Slice each chicken breast lengthwise to make 4 thinner pieces. If some sections aren’t even, give them a quick pound. Sprinkle salt and pepper on both sides.
02 -
Grab three shallow bowls: one for flour, another for the eggs, and one with panko. First, coat a piece of chicken in the flour, dip it into the egg next, and give it a good roll in the panko crumbs to coat completely.
03 -
Set your air fryer to 400°F (200°C) and let it heat for a few minutes. Lightly mist the fryer basket and the chicken with spray oil. Lay the chicken flat in a single layer (you might need a couple of rounds). Cook for 10 to 12 minutes, flipping them halfway through, until golden and reaching 165°F inside.
04 -
Cut the chicken katsu into slices. Pair it with a serving of steamed rice, shredded cabbage, and a healthy drizzle or side dish of tonkatsu sauce.
# Notes:
01 -
For an extra crunch, quickly toast the panko in a pan for a couple of minutes before use.
02 -
Tonkatsu sauce makes the dish! Pick it up at an Asian grocery store, or whip up your own using soy sauce, ketchup, and Worcestershire sauce.
03 -
Like it spicy? Mix sriracha into the egg or sprinkle some chili flakes on top before serving.