Best 3 Crisp Panko Chicken Cutlets Wtonkatsu Sauce Recipes
Crispy Panko Chicken Cutlets with Tonkatsu Sauce: A Culinary Journey to Japanese Flavors
Embark on a culinary adventure to the heart of Japanese cuisine with our tantalizing recipe for Crisp Panko Chicken Cutlets smothered in a rich and flavorful Tonkatsu Sauce. These succulent chicken cutlets, coated in crispy panko breadcrumbs and fried to golden perfection, offer a symphony of textures and flavors that will delight your palate. Accompanied by a delectable Tonkatsu Sauce, made from a harmonious blend of sweet, savory, and tangy ingredients, this dish promises an unforgettable gastronomic experience. In addition to the main recipe, we also present variations to cater to different dietary preferences, including a gluten-free version and an air-fryer method for those seeking a healthier alternative. Get ready to indulge in the crispy, juicy goodness of our Panko Chicken Cutlets, complemented by the irresistible Tonkatsu Sauce, and discover the authentic taste of Japanese culinary artistry.
CRISPY PANKO CHICKEN BREASTS
Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 14m
Yield 4
Number Of Ingredients 8
Steps:
- Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
- Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 19.6 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.8 g, SaturatedFat 3 g, Sodium 546.4 mg, Sugar 0.3 g
CRISPY PANKO CHICKEN CUTLETS
This is a fast and easy recipe to make on a busy night. We especially like the crunch of the Panko bread crumbs. (Panko crumbs can be found in the Asian section of the supermarket.)
Provided by TasteTester
Categories Meat
Time 23m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Using a mallet, gently beat the chicken breasts to a uniform thickness. (This prevents the chicken breasts from shrinking and promotes even cooking.).
- Combine the flour, onion powder, garlic powder, salt and pepper in one bowl. Place the egg and water mixture into another. Put the Panko bread crumbs into a third bowl. Dredge chicken with seasoned flour and pass through egg mixture. Shake off excess egg. For an even crispier crust, dredge with flour again and pass through egg mixture one more time.
- Now completely cover chicken breasts with Panko crumbs, pressing crumbs down gently if needed.
- Heat oil in frying pan on medium-high heat. Cook for 4 minutes on each side (or until no longer pink inside) and serve.
CRISPY PARMESAN-PANKO CRUSTED CHICKEN CUTLETS
Make and share this Crispy Parmesan-Panko Crusted Chicken Cutlets recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 38m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the flour, dry mustard, salt, and pepper in a shallow dish.
- Beat the eggs in a separate shallow bowl.
- Combine the panko and Parmesan cheese in another shallow dish.
- Heat half the butter and half the oil in a large nonstick skillet over med-high heat.
- When the butter is melted, coat each chicken cutlet in the flour, then the egg, allowing excess to drip off, then coat it thoroughly with the panko-Parmesan mixture and put it in the hot pan.
- About 3-4 chicken cutlets should fit in the pan at the same time.
- After about 2 minutes, rotate the chicken so it cooks evenly but don't flip it.
- After about 2 more minutes, flip the chicken, and do the same thing on the second side, rotating it once so the chicken cooks evenly throughout.
- Cook the rest of the chicken, adding the rest of the butter and olive oil as needed.
- Remove the cooked chicken to a paper towel-lined plate.
- While the chicken is cooking, combine the dijon mustard and honey in a small serving bowl.
- Serve the chicken with the honey mustard sauce for dipping.
Nutrition Facts : Calories 432.9, Fat 17, SaturatedFat 5.4, Cholesterol 172.7, Sodium 761.5, Carbohydrate 28.2, Fiber 1.8, Sugar 7.2, Protein 40.3
Tips:
- For the best results, use boneless, skinless chicken breasts or thighs that are about 1-inch thick. If your chicken breasts are thicker, you can pound them thinner with a meat mallet.
- To make the panko breading extra crispy, use a food processor to grind the panko breadcrumbs into fine crumbs.
- Be sure to press the panko breadcrumbs firmly onto the chicken cutlets so that they adhere well.
- When frying the chicken cutlets, use a heavy-bottomed skillet over medium-high heat. This will help to prevent the chicken from sticking to the pan and will also help to create a crispy crust.
- Do not overcrowd the skillet when frying the chicken cutlets. This will cause the chicken to steam instead of fry and will result in soggy chicken.
Conclusion:
These crispy panko chicken cutlets with tonkatsu sauce are a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is juicy and tender on the inside and crispy and golden brown on the outside. The tonkatsu sauce is tangy and flavorful and perfectly complements the chicken. This dish is sure to be a hit with your family and friends!
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