Instructions are for 4 servings. Please modify as needed.
Combine the mayonnaise, curry powder, lime juice, and garlic powder in a small bowl. Set aside.
Slice the chicken breasts horizontally into thinner cutlets. If needed, pound them to an even thickness, then pat dry.
Whisk the eggs in a shallow bowl. In a separate shallow bowl, combine the crushed pork rinds, Parmesan, garlic powder, salt, and black pepper.
Dip each chicken cutlet into the beaten egg, then press firmly into the pork rind mixture until evenly coated. Lightly brush or spray both sides with olive oil.
Preheat the air fryer to 400°F (200°C) for 3 minutes. Arrange the chicken in a single layer in the air fryer basket, working in batches if needed to avoid overcrowding. Air-fry for 10–14 minutes, turning halfway through, until golden and crispy and the chicken reaches an internal temperature of 165°F (74°C). Lightly spray with additional oil after turning if needed for a crispier coating.
Meanwhile, combine the sesame oil, tamari, rice vinegar, and sesame seeds in a small bowl. Toss with the shredded cabbage just before serving to keep it crisp.
Let the chicken rest for 3 minutes, then slice and serve with the sesame cabbage and curry mayo.
Can I use almond flour instead of pork rinds?
Yes. Almond flour or almond meal can be used instead of crushed pork rinds. The coating won’t be quite as crisp, but it still works well for a gluten-free, low-carb chicken katsu.
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs work well and will be slightly juicier than chicken breast. Pound them to an even thickness and cook until the internal temperature reaches 165°F (74°C).
Can I cook chicken katsu without an air fryer?
Yes. Pan-fry the coated chicken in a thin layer of coconut oil over medium heat until golden and crispy on both sides and cooked through to 165°F (74°C).