Description

Juicy chicken cutlets coated in a crispy panko crust and air-fried to golden perfection, served with a tangy-sweet homemade katsu sauce. A healthier, mess-free take on a Japanese comfort classic.

Ingredients

2 boneless, skinless chicken breasts
Salt and pepper to taste
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs
Cooking spray
1/4 cup ketchup
1 tbsp Worcestershire sauce
1 tbsp soy sauce
2 tsp sugar
1/2 tsp garlic powder
1/4 tsp ground ginger
Optional garnishes: sliced green onions, sesame seeds, shichimi togarashi, parsley

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Instructions

Slice chicken breasts horizontally into cutlets and pound lightly if needed. Season both sides with salt and pepper.
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Dredge each cutlet in flour, then egg, then panko, pressing to adhere.
Preheat air fryer to 400°F (200°C). Spray both sides of chicken cutlets with cooking spray.
Arrange chicken in a single layer in the air fryer basket. Cook for 10-12 minutes, flipping and respraying halfway, until golden and cooked through.
Meanwhile, whisk together ketchup, Worcestershire, soy sauce, sugar, garlic powder, and ground ginger for the katsu sauce. Adjust to taste.
Let chicken rest for 2 minutes, slice into strips, and serve with katsu sauce. Garnish if desired.

Notes

Use chicken thighs for a juicier version—adjust cook time accordingly.
Katsu sauce can be made ahead and stored in the fridge for up to a week.
Serve with rice, cabbage slaw, or in sandwiches or curry bowls.
Reheat leftover katsu in the air fryer to restore crispiness.