Chicken Katsu With Tamagoyaki Recipe

Name: Chicken Katsu With Tamagoyaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken breast cut and pounded; 4 tablespoons vegetable oil; 1/2 cup flour; 3 eggs beaten; 1 cup panko; 1/2 teaspoon cayenne pepper; 1 pinch salt and pepper to taste; sauce katsu, for dipping; 1 teaspoon seasoning bonito flakes; 1 tablespoon mayonnaise

Servings: persons

1 chicken breast cut and pounded
4 tablespoons vegetable oil
1/2 cup flour
3 eggs beaten
1 cup panko
1/2 teaspoon cayenne pepper
1 pinch salt and pepper to taste
sauce katsu, for dipping
1 teaspoon seasoning bonito flakes
1 tablespoon mayonnaise

1
Cut the chicken breast into smaller pieces, and pound them to uniform thickness. Season the pounded chicken fillets with salt, pepper, and cayenne pepper on both sides.
2
Dust the chicken fillets with flour on both sides. Beat eggs. Soak the chicken fillets into the egg batter and leave them there until they're ready to pan fry.
3
Heat a pan skillet with a good amount of vegetable oil on medium heat. Dip one egg-saturated chicken fillet into the panko on both sides, and then place onto the skillet to pan fry. Repeat with the other fillets. Flip until one side is golden brown. Pan fry each side for about 4-5 minutes, or until inside is completely cooked. The chicken katsu is done at this point. Keep the egg batter from the chicken katsu for the side dish.
4
With the same skillet, turn the heat to low, and add a dial of oil. Pour the egg batter into the skillet. When the egg coagulates, roll it up with a spatula and serve.
5
Pair the chicken with katsu sauce. Top the egg roll with bonito flakes and and mayonnaise.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 chicken breast cut and pounded, 4 tablespoons vegetable oil, 1/2 cup flour, 3 eggs beaten, and more.

Yes, Chicken Katsu With Tamagoyaki falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Katsu With Tamagoyaki

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