Chicken Katsu

For the Katsu

1. Take your chicken breasts and slice them into thin pieces so they are about ¼" thick. You can take the back of your knife and use it as a tenderizer to help pound the pieces thinner and to even them out.
2. Season lightly with salt and pepper.
3. Prepare your breading station for the chicken. Place the corn chex into a food processor or blender to create a flour and put into a bowl. Crack the eggs into a bowl and mix in the water to thin it out. Scramble. Prepare a bowl of the corn starch.
4. Dunk the chicken into the corn starch, shake off excess. Then dunk into the eggs, drain the excess. Then place into the corn chex and cover all portions of the meat. Shake off the excess. Place on a sheet pan when finished. Repeat for all pieces of chicken.
5. Preheat your air fryer to 400°F on the air fry setting. Add the chicken and spray the top lightly with oil. Fry for 10 minutes, flipping halfway and checking on it occasionally.

Storage

1. Allow the cutlets to cool and place in a ziplock bag, removing as much air as possible. Keep in the freezer.
2. Reheat in the air fryer when you are ready to eat them again.

Nutrition Note

1. I got 12 pieces from 2 pounds of chicken. You may find that you have more or less so keep that in mind for the nutrition estimates. The recipe also calls for 60g of corn starch and 100g of corn chex. I used 50g of corn starch and 85g of corn chex and that is reflected in the nutrition information. I wrote the recipe to have extra because there is nothing worse than running out of breading materials.