Air fryer recipe · Mains
Chicken Katsu
Crisp panko-crusted chicken cutlets, golden outside and tender at the centre.
- 30 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 200kcal
- 21.2 gprotein
- 17.5 gcarbs
- 4.9 gfat
- 0.9 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Chicken breast2 large
- Panko breadcrumbs1.5 cups
- Plain flour4 tbsp
- Egg2, beaten
- Salt and pepperto taste
Method
Flatten the breasts
Slice each chicken breast horizontally and pound gently to an even thickness. A uniform cutlet cooks through before the crust over-browns.
Toast the panko
Dry-toast the panko in a pan over medium heat until pale gold, stirring constantly. Pre-toasting guarantees a deep colour in the air fryer where there is no oil bath.
Set up the breading
Season the cutlets, then dredge each in flour, dip in beaten egg, and press firmly into the toasted panko. Pat the crumbs on so they adhere in a solid layer.
Mist the cutlets
Spray both sides lightly with oil to help the crumbs turn crunchy and even. Lay the cutlets flat in the basket without overlapping.
Air-fry the cutlets
Air-fry at 200C for 12 minutes, flipping halfway, until the crust is crisp and golden. Rest a minute, then slice into strips to serve. The chicken is done when it is opaque all the way through with no pink at the centre.
