A simple panko-crusted chicken katsu cutlet recipe with Shichimi Togarashi. Serve with rice or a salad for a super easy weeknight dish.
Ingredients
RawSpiceBar's Shichimi Togarashi
1½ pounds chicken cutlets, pounded
Kosher salt
¾ cup all-purpose flour
3 large eggs, beaten
2 cups panko
8 tablespoons vegetable oil
Directions
- 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.
- Dredge the chicken in flour, shaking off the excess. Then, dip the chicken into the beaten eggs, coating liberally, and dredge in the panko/Shichimi Togarashi mixture.
- 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 of rice or salad plus a dash of Shichimi Togarashi to top.
