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Air Fryer Chicken Katsu

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This air fryer chicken katsu delivers perfectly crispy, golden cutlets with way less effort than deep frying. It's a weeknight-friendly take on a Japanese classic.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main Course
Cuisine Japanese
Servings 4 servings
Calories 238 kcal
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Equipment

  • air fryer
  • meat mallet

Ingredients
  

  • 2 Boneless Skinless Chicken Breasts
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/3 cup All-Purpose Flour
  • 2 Eggs, beaten
  • 1.5 cups Panko Breadcrumbs
  • Cooking Spray
  • Tonkatsu Sauce, for serving
  • Shredded Cabbage, for serving
  • Steamed Rice, for serving

Instructions
 

  • Butterfly each chicken breast by slicing horizontally and opening it up like a book, then gently pound to an even 1/2-inch thickness.
  • Season both sides of the chicken with salt and pepper. Set up three shallow dishes: flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.
  • Dredge each piece in flour, shake off the excess, dip in egg, then press firmly into panko on both sides to create a thick, even coating.
  • Preheat the air fryer to 375°F (190°C). Place the breaded chicken in the basket in a single layer and spray both sides generously with cooking spray.
  • Air fry for 6 minutes, flip carefully, spray again, and cook for another 5 to 6 minutes until the crust is deeply golden and the chicken is cooked through.
  • Let rest for 2 minutes, then slice into strips and serve over steamed rice with shredded cabbage and tonkatsu sauce.

Nutrition

Serving: 1servingCalories: 238kcalCarbohydrates: 24gProtein: 22gFat: 6g
Keyword air fryer, chicken katsu, crispy chicken, Japanese
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