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Add a photoBreaded and fried chicken breast made Asian style. Full recipe at
Ingredients
- 4 boneless chicken breasts, halved (total 4 pieces)
- 2 beaten eggs
- 2 cups panko bread crumbs
- 1 cup flour
- katsu sauce
- salt and pepper (pre-rub)
- corn and cheese (optional)
- oil for deep frying (canola & peanut are good options)
Directions
- Cut chicken pieces lengthwise in halves.
- Rub chicken with a sparse amount of salt and pepper. Set aside for a few minutes.
- Coat pieces in flour, then beaten egg, and lastly panko bread crumbs.
- Heat enough oil to cover chicken pieces in a pan or cast iron skillet on medium-high heat. If using a thermometer, the temperature should hover around 350F.
- Place chicken pieces in the pan and make sure to avoid overcrowding. Fry until golden brown and cooked through, about 5~7 minutes total if fully submerged in oil.
- Remove chicken cutlets from the oil and drain on paper towels or a drying rack.
- If using corn and cheese, pop in the microwave or broil in an oven until melted down.
- Serve with katsu sauce, rice, and preferred side dishes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 4 servings | |
| Calories 633 | |
| Calories from Fat 185 | 29% |
| Total Fat 20.65g | 26% |
| Saturated Fat 6.57g | 26% |
| Trans Fat 0.17g | |
| Cholesterol 189mg | 63% |
| Sodium 559mg | 23% |
| Potassium 504mg | 14% |
| Total Carbs 64.52g | 17% |
| Dietary Fiber 3.5g | 12% |
| Sugars 3.9g | 3% |
| Protein 44.23g | 71% |
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