Crispy Cheesy Chicken Katsu
A golden, crunchy Japanese-style chicken cutlet stuffed with gooey cheese, served with a tangy katsu sauce for the ultimate comfort meal.
Equipment
- Meat mallet or rolling pin
- Knife and cutting board
- Mixing bowls
- Frying pan or deep fryer
- Tongs
- Paper towels
Ingredients
- 2 boneless chicken breasts
- Salt and black pepper to taste
- 4 slices mozzarella or cheddar cheese
- ½ cup all-purpose flour
- 2 eggs beaten
- 1 cup panko breadcrumbs
- Oil for frying
- Tonkatsu or ketchup-based sauce optional, for serving
Instructions
- Slice each chicken breast horizontally to create a pocket.
- Season both sides with salt and pepper.
- Stuff cheese slices inside the chicken pocket and press edges to seal.
- Dredge the chicken in flour, dip in beaten egg, then coat with panko breadcrumbs.
- Heat oil in a pan over medium-high heat.
- Fry chicken for 4–5 minutes per side until golden brown and cooked through.
- Drain on paper towels.
- Slice and serve hot with tonkatsu sauce or rice.
Notes
Nutrition Facts (per serving):
- Calories: 520 kcal
- Protein: 38 g
- Carbohydrates: 28 g
- Fat: 28 g
- Cholesterol: 160 mg
- Sodium: 680 mg