Japanese Air Fryer Chicken Katsu with Panko Crust
Crispy chicken katsu made healthier in the air fryer. Golden panko coating with tender chicken breast. Served with tonkatsu sauce.
AI SCORE
88
/100
⏱️
42 min
Time
👥
4 people
Servings
🔥
385 kcal
Calories
📊
medium
Difficulty
Ingredients
- 4 chicken breast cutlets, pounded thin
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1/4 cup tonkatsu sauce
- 1 lemon, cut into wedges
- 2 cups shredded cabbage
Instructions
1
Season chicken cutlets with salt and pepper on both sides
2
Set up breading station with flour, beaten eggs, and panko in separate shallow dishes
3
Dredge each cutlet in flour, then egg, then press firmly into panko coating
4
Spray air fryer basket with oil and preheat to 400°F
5
Lightly spray breaded cutlets with oil and place in basket without overlapping
6
Air fry for 12-15 minutes, flipping halfway through until golden and internal temperature reaches 165°F
7
Let rest for 2 minutes, then slice and serve with tonkatsu sauce, lemon wedges, and shredded cabbage
🤖
AI Generated & Quality Checked
This recipe was generated by AI and verified before going live — completeness, ratios, logic and prep time all checked.
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