Crispy Chicken Katsu 

Chicken katsu takes a tender chicken cutlet and dresses it in a crispy panko breadcrumb coating—creating a golden, crunchy exterior around juicy, flavorful meat. This recipe promises that satisfying crunch with every bite, while retaining a delightfully tender inside. Whether you're making it for a cozy dinner or a crowd-pleasing lunch, this dish shines with its simplicity and irresistible texture. (SimpleMealMagic) 

Ingredients (Typical components—adapted from standard katsu methods)

• Boneless, skinless chicken breasts or thighs (pounded thin)
  
  

• Salt and pepper, to taste
  
  

• All-purpose flour, for dredging
  
  

• Beaten eggs, for coating
  
  

• Panko breadcrumbs, for the crispy layer
  
  

• Neutral oil (such as vegetable or canola) for frying
  
  

Directions (Standard approach based on classic techniques)

1. Prepare the chicken: Pound to an even thickness and season with salt and pepper.
   
   

2. Set up your breading station: Use three shallow bowls—one with flour, one with beaten eggs, and one with panko breadcrumbs.
   
   

3. Bread the chicken: Coat in flour (shake off any excess), dip into egg, then press firmly into panko to ensure full coverage.
   
   

4. Fry to perfection: Shallow-fry in ¼ to ½ inch of oil until the coating is golden crisp and the chicken is cooked through.
   
   

5. Drain & serve: Place on a wire rack to drain excess oil. Slice and serve with katsu sauce, rice, or shredded cabbage, as preferred.
   
   

Nutrients (Estimated per 1 cutlet, based on averages across reputable sources)

• Calories: ~450 kcal
  
  

• Protein: ~29 g
  
  

• Carbohydrates: ~34 g
  
  

• Fat: ~23 g
  
  

• Saturated Fat: ~2.4 g
  
  

• Cholesterol: ~161 mg
  
  

• Sodium: ~965 mg
  
  

• Fiber: ~0.4 g
  
  

• Sugar: ~9 g