Repeat with remaining cutlets, adding more oil to skillet if necessary. Transfer fried cutlets to a paper-towel lined plate and season immediately with salt. SeptemThis Air Fryer Chicken Katsu is inspired by the classic deep-fried version, and it’s just as crispy on the outside and juicy in the middle. Cook until underside is golden, 1 1/2 to 2 minutes, then flip and cook 1 1/2 to 2 minutes more. Occasionally gently shake and swirl the pan so hot oil rolls over the top of the cutlets as they fry. Oven Instructions: Place the breaded chicken on a baking sheet that’s been sprayed with cooking spray and cook for 10-12 minutes, until brown and crispy. When oil is hot, but not smoking (350° on an instant-read thermometer) lower 2 cutlets gently into the hot oil, laying them down away from you to avoid splashing. Step 5 Heat 1/4" vegetable oil in a large skillet over medium heat.Press Panko onto any spots that are not coated and transfer to a clean plate. Dredge one cutlet first in flour, then egg, then in Panko. Step 4 Place flour, eggs, and Panko in three shallow bowls, and whisk eggs thoroughly with 1 tablespoon water.Step 3 Make katsu sauce: in a medium bowl, whisk to combine sauce ingredients.Skip the bottled stuff and make your own. Air fry for 18-20 minutes, flipping halfway through. Place the chicken into the air fryer basket and spray olive oil on both sides. Press firmly enough to cover all the chicken in the panko breadcrumbs. It only requires 7 ingredients, most of which you may already have. Ready in just 35 minutes if you own a large air fryer. Reheating Instructions: Reheat the chicken cutlets in the air fryer at 400 degrees for 5 minutes. Air Fryer Chicken Katsu is a delicious twist on the classic Japanese dish and with our easy-to-follow recipe, you’ll be able to recreate it in no time Perfectly golden and crunchy on the outside, juicy and tender on the inside. Check that the temperature is at 165 degrees before serving.
A great meat entre for dinner or lunch with katsu sauce, rice and your favourite veggies. Oven Instructions: Place the breaded chicken on a baking sheet that’s been sprayed with cooking spray and cook for 10-12 minutes, until brown and crispy. Use peanut oil because it has a high smoke point which is great for deep frying. Dip the floured chicken into the egg mixture again, and then into the breadcrumbs. Crispy panko breaded chicken that is delicious and tender made healthier in the air fryer. Panko bread crumbs, egg, and all-purpose flour. Optional: let chicken chill for 1 hour, uncovered, in refrigerator. To make the chicken juicier and even more flavorful. Step 2 Season chicken generously with salt and pepper and place in refrigerator.Place one cutlet between two pieces of plastic wrap on a cutting board and gently flatten to a ¼" thickness with a meat mallet or rolling pin. Step 1 Cut each breast in half, so that there are 4 cutlets.
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