Ultra-crispy chicken katsu with golden panko coating and juicy chicken inside.

Scale

2 boneless skinless chicken breasts

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 cup all-purpose flour

2 large eggs

1 tablespoon milk

1 1/2 cups panko breadcrumbs

Vegetable oil for frying

Shredded cabbage for serving

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1. Slice chicken into thin cutlets.

2. Season chicken evenly.

3. Prepare breading station.

4. Dredge chicken in flour.

5. Dip into egg mixture.

6. Coat with panko breadcrumbs.

7. Heat oil to 350°F.

8. Fry until golden and cooked through.

9. Drain and slice before serving.

Press breadcrumbs firmly.

Maintain oil temperature.

Reheat in oven or air fryer.

Serve immediately for best crunch.