Description
Make crispy Japanese Chicken Katsu cutlets using an air fryer for a lighter texture.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Cooking spray (oil-based)
Instructions
- Pat the pounded chicken cutlets dry with paper towels. Season both sides lightly with salt and pepper.
- Set up a standard breading station: place flour in one shallow dish, beaten eggs in a second dish, and Panko breadcrumbs mixed with garlic powder in a third dish.
- Dredge each chicken cutlet first in the flour, shaking off any excess.
- Dip the floured cutlet into the egg mixture, allowing excess to drip off.
- Press the cutlet firmly into the Panko breadcrumbs, coating both sides completely.
- Preheat your air fryer to 380°F (195°C).
- Lightly spray the air fryer basket with cooking spray. Place the breaded cutlets in a single layer in the basket, ensuring they do not overlap.
- Spray the tops of the cutlets generously with cooking spray.
- Air fry for 10 minutes, then carefully flip the cutlets. Spray the second side with cooking spray.
- Continue to air fry for another 5 to 8 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden brown and crisp.
- Remove from the air fryer and let rest for 2 minutes before slicing.
Notes
- For extra crispiness, you can lightly spray the cutlets again halfway through the second cooking period.
- Serve immediately with Tonkatsu sauce and shredded cabbage.
- If your air fryer basket is small, cook the cutlets in batches to prevent steaming.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Dinner
- Method: Air Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cutlet
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 45
- Cholesterol: 150