Air Fryer Chicken Katsu
Crispy Japanese-style breaded chicken cutlets cooked in the air fryer with a fraction of the oil, served with tangy tonkatsu sauce. High-protein and satisfying with a shattering panko crust.
Ingredients
- 4 (8 oz) boneless, skinless chicken breasts, pounded 1/2-inch
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- as needed neutral cooking spray (avocado or canola)
- 1/2 cup tonkatsu sauce (or Worcestershire-ketchup blend)
- 2 cups green cabbage, finely shredded
- 2 cups cooked short-grain white rice
Instructions
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1
Preheat the air fryer to 400°F for 5 minutes.
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2
Season 4 (8 oz) pounded 1/2-inch boneless, skinless chicken breasts cutlets on both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
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3
Set up a breading station: place 1/2 cup all-purpose flour in one shallow dish, 2 beaten large eggs in a second, and 2 cups panko breadcrumbs in a third.
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4
Dredge each cutlet in flour, shaking off excess. Dip into egg, letting excess drip off. Press firmly into panko on both sides to coat completely.
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5
Lightly coat the air fryer basket with neutral cooking spray (avocado or canola). Arrange the breaded chicken in a single layer — work in batches if needed.
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6
Spray the tops of the cutlets generously with neutral cooking spray (avocado or canola). Air fry at 400°F for 8 minutes, flip, spray the other side, then cook 7-10 more minutes until the crust is deep golden and the internal temperature reaches 165°F (74°C).
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7
Slice chicken crosswise into strips. Serve over 2 cups cooked short-grain white rice alongside 2 cups finely shredded green cabbage and 1/2 cup tonkatsu sauce (or Worcestershire-ketchup blend) for dipping.