A simple panko-crusted chicken katsu cutlet recipe with shichimi togarashi. Serve with rice or a salad for a super easy weeknight dish.
RawSpiceBar's shichimi togarashi
1½ pounds chicken cutlets, pounded
¾ cup all-purpose flour
3 large eggs, beaten
2 cups panko
8 tablespoons vegetable oil
- Pat chicken dry and season with kosher salt. Combine panko and shichimi togarashi in a small bowl. Place flour and eggs in separate bowls as well.
- Heat oil in a heavy skillet over medium-low until sizzling. Add chicken and cook through, 2 minutes per side. Set aside on paper towels and repeat with remaining chicken.
- Slice chicken and serve with a side rice or salad plus a dash of shichimi togarashi to top.