Nutari
Chicken Katsudon with Panko Crust
Crispy panko-breaded chicken cutlet served over rice with a savory egg sauce and pickled vegetables.
520kcal
45gProtein
52gCarbs
14gFat
2gFibre
Ingredients
- 1 boneless chicken breast (180g), pounded thin
- 50g panko breadcrumbs
- 1 large egg
- 2 tbsp all-purpose flour
- 1 cup cooked white rice
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 scallion, chopped
- vegetable oil for frying
- salt and pepper
Method
- Coat chicken in flour, dip in beaten egg, then press panko onto both sides.
- Heat oil in a pan and fry chicken until golden (3-4 min per side) and cooked through, no longer pink (74°C/165°F).
- Slice chicken into strips.
- Cook rice and place in a bowl.
- Simmer soy sauce and mirin; pour over chicken, top with a raw egg yolk or soft scrambled egg, then scallion.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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