Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- Salt and pepper to taste
- 1 cup tonkatsu sauce (store-bought or homemade)
- 4 cups cooked white rice (or brown rice)
- 2 green onions, sliced for garnish
Instructions
- Preheat oven to 400°F (200°C). Pat chicken dry and season with salt and pepper.
- Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each chicken breast in flour, dip in egg, then coat in panko.
- Heat oil in a skillet over medium heat. Fry the chicken until golden brown on both sides, about 3-4 minutes per side.
- Transfer fried chicken to an oven-safe tray and bake for an additional 10 minutes until cooked through.
- Prepare rice according to package instructions. Slice the katsu into strips once cooked.
- To serve, spoon cooked rice into bowls, arrange katsu strips on top, drizzle with tonkatsu sauce, and sprinkle green onions.
Notes
Make sure the oil is hot enough before frying the chicken for a crispy texture. Adjust tonkatsu sauce to taste. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Frying and Baking
- Cuisine: Japanese
- Diet: Gluten-Free (with substitutes)
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 160mg