Gluten Free Chicken Katsu

2 skinless, boneless chicken breasts

salt and pepper

2 tablespoons all-purpose flour

1 egg, beaten

1 cup gluten free panko bread crumbs (find them on Aisle 5!)

1 cup oil for frying, or as needed (I prefer avocado!)

For serving: cooked rice, shredded green cabbage, and tonkatsu sauce*

Cut each chicken breast in half then pound to 1/2 inch thickness. Pat dry with a paper towel then sprinkle both sides with salt and pepper.

Place flour, beaten egg, and panko crumbs into separate shallow dishes. Coat chicken breasts in flour, shaking off any excess; dip into egg, and then press into panko crumbs until well coated on both sides.

Heat oil in a large skillet over medium-high heat. Place chicken in the hot oil, and fry until golden brown, 3 or 4 minutes per side. Transfer to a paper towel-lined plate to drain. Slice into 1-inch strips. Serve with cooked rice, shredded green cabbage, and gluten free tonkatsu sauce!

*Find the recipe at


Yield: 4 servings