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Created by the Genie — AI-generated, review before relying on it
Crispy panko-breaded chicken cutlets sliced and served over steamed rice with tangy-sweet katsu sauce.
AI-assisted estimate — always verify allergens and dietary suitability yourself.
Step 1
Season the chicken breasts with salt.
Step 2
Set up a dredging station with the flour in one bowl, the beaten eggs in a second bowl, and the panko breadcrumbs in a third.
Step 3
Coat each chicken breast in flour, dip in the egg, then press into the panko to coat evenly.
Step 4
Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat and fry the chicken for 3-4 minutes per side until golden brown and it reaches 165°F with no pink remaining.
Step 5
Drain the chicken on paper towels, then slice into strips.
Step 6
Serve the katsu over the cooked white rice, drizzled with katsu sauce, and serve with store-bought tonkatsu sauce for drizzling, if you have it.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
