Description
A straightforward recipe for making crunchy chicken katsu cutlets using an air fryer for a healthier alternative to deep frying.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Cooking spray (oil-based)
Instructions
- Pound the chicken breasts between two sheets of plastic wrap until they are about 1/2 inch thick. Season both sides lightly with salt and pepper.
- Set up a standard breading station with three shallow dishes. Place flour in the first dish.
- Whisk the eggs in the second dish.
- Mix the Panko breadcrumbs, remaining salt, pepper, and garlic powder in the third dish.
- Dredge each chicken cutlet first in the flour, shaking off excess.
- Dip the floured cutlet into the egg wash, letting excess drip off.
- Press the cutlet firmly into the Panko mixture to coat both sides completely.
- Preheat your air fryer to 380 degrees Fahrenheit (195 degrees Celsius) for 5 minutes.
- 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. You may need to cook in batches.
- Spray the tops of the cutlets generously with cooking spray.
- Air fry for 10 to 12 minutes, flipping the cutlets halfway through the cooking time. Spray the second side lightly with cooking spray after flipping.
- Continue cooking until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the coating is golden brown and crispy.
- Remove from the air fryer and let rest for 2 minutes before serving.
Notes
- For extra crispiness, lightly spray the breaded cutlets again just before placing them in the air fryer.
- Use thin chicken cutlets to ensure they cook through evenly before the coating burns.
- Serve immediately with Tonkatsu sauce or a side of shredded cabbage.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dinner
- Method: Air Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cutlet
- Calories: 380
- Sugar: 2
- Sodium: 450
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 48
- Cholesterol: 140