Description
Achieve the perfect golden crunch of authentic Japanese chicken katsu without the mess of deep-frying. This recipe uses the power of high-speed convection in your air fryer to produce ultra-crispy, panko-breaded chicken cutlets that remain incredibly juicy inside. It is a lighter, healthier, and faster alternative to traditional katsu, perfect for busy weeknights or a satisfying protein-packed bento box lunch.
Ingredients
4 chicken breasts, pounded to 1/2-inch thickness
2 cups Japanese-style panko breadcrumbs
1/2 cup all-purpose flour
2 large eggs, beaten
Avocado oil spray, as needed
Sea salt and black pepper to taste
Instructions
Pound the chicken breasts between parchment paper until they reach an even 1/2-inch thickness.
Season both sides of the chicken liberally with sea salt and black pepper.
Dredge each chicken piece in flour and shake off any excess.
Dip the floured chicken into the beaten egg until completely coated.
Press the chicken firmly into the panko breadcrumbs to ensure an even, thorough crust.
Preheat your air fryer to 390 degrees Fahrenheit for 5 minutes.
Place the chicken cutlets in a single layer in the air fryer basket.
Lightly spray the tops of the chicken with avocado oil.
Air fry for 12 minutes, flipping halfway through and adding a light spray of oil to the other side to ensure an even, dark golden finish.
Notes
Ensure the chicken is in a single layer to allow for proper airflow. If your air fryer is small, cook in batches to maintain the crunch. This dish is best served immediately with a side of katsu sauce and shredded cabbage.
Nutrition
- Serving Size: 1 cutlet
- Calories: 380
- Sugar: 1g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 145mg