Air Fryer Chicken Katsu
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.
Print
Pin
Servings: 4 servings
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: 1serving | Calories: 238kcal | Carbohydrates: 24g | Protein: 22g | Fat: 6g
Cost: $10