Ingredients
Equipment
Method
- First things first, let's get that chicken ready. Pat the chicken breasts dry and place them between two sheets of parchment paper or plastic wrap. Using a rolling pin or a meat mallet, pound them evenly to about 1.5 cm thickness. This ensures even cooking and tenderness.
- Now, set up your breading station. You'll need three shallow dishes: one with the flour seasoned with half of the salt and pepper, one with the whisked eggs, and the last one with the panko breadcrumbs mixed with the remaining salt and pepper.
- Dredge each pounded chicken breast thoroughly in the seasoned flour, shaking off any excess. Next, dip it into the whisked egg, ensuring it's fully coated. Finally, press the chicken firmly into the panko breadcrumbs, making sure every surface is generously covered. Don't be shy – a good panko coating is key for that crispy texture!
- Preheat your gordon ramsay food to 200°C (400°F) for about 5 minutes. Lightly spray the air fryer basket with cooking oil spray, or if you're using parchment liners, make sure they're perforated.
- Carefully place the breaded chicken katsu in the air fryer basket in a single layer, ensuring not to overcrowd it (you might need to cook in batches). Lightly spray the top of each chicken cutlet with cooking oil spray – this helps achieve that beautiful golden-brown crisp.
- Air fry for 10 minutes, then flip the chicken, spray the other side with oil, and continue to cook for another 8-10 minutes, or until the chicken is golden brown, crispy, and cooked through with an internal temperature of 74°C (165°F).
- Once done, remove the chicken katsu from the air fryer and let it rest on a cutting board for a couple of minutes before slicing. Serve immediately with your favorite tonkatsu sauce or a squeeze of lemon and a side of rice and crisp salad.
Nutrition
Notes
For an extra crispy crust, you can double-coat your chicken in panko. After the first panko dip, dip it back into the egg and then into the panko again. Just make sure to press firmly each time!