Chicken Katsu Crispy Cutlet (Printable Version)

Juicy panko-crusted chicken cutlets fried golden and served with tangy tonkatsu sauce. Ready in 35 minutes.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 5 oz each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Breading

04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 tablespoon water
07 - 1 1/2 cups panko breadcrumbs

→ Frying

08 - 1 cup vegetable oil (for shallow frying)

→ Tonkatsu Sauce

09 - 1/4 cup ketchup
10 - 2 tablespoons Worcestershire sauce
11 - 1 tablespoon soy sauce
12 - 1 tablespoon mirin (or honey as substitute)
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon sugar

→ To Serve

15 - Shredded cabbage (optional)
16 - Lemon wedges (optional)
17 - Steamed rice (optional)

# How to Make It:

01 - Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness (about 1/2 inch). Season both sides with salt and pepper.
02 - Place flour in one shallow dish. In a second dish, beat eggs with water. Place panko breadcrumbs in a third dish.
03 - Dredge each chicken breast in flour, shaking off excess. Dip in beaten egg, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
04 - Heat oil in a large skillet over medium heat until shimmering (about 340°F).
05 - Add chicken to the pan (in batches if necessary) and fry for 3–4 minutes per side or until golden brown and cooked through. Transfer to a wire rack or paper towel–lined plate to drain.
06 - In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, mustard, and sugar until smooth.
07 - Slice chicken katsu and serve with tonkatsu sauce, shredded cabbage, lemon wedges, and steamed rice as desired.

# Expert Advice:

01 -
  • The panko breadcrumbs create an impossibly light and airy crunch that regular breadcrumbs just cant match – I actually gasped the first time I experienced the difference.
  • This is your ticket to restaurant-quality Japanese comfort food that costs a fraction of takeout, plus you can control exactly how thick your cutlets are.
02 -
  • Never skip the resting phase after breading – giving the cutlets 10 minutes before frying helps the coating adhere properly through the cooking process.
  • The oil temperature drops when you add the chicken, so if cooking multiple batches, allow the oil to come back up to temperature between each or your later cutlets will be greasy instead of crisp.
03 -
  • After breading, press the cutlets firmly between your palms – this compression helps the coating stick better during frying and results in that satisfying crunch that defines great katsu.
  • The ultimate test for doneness isnt time but sound – when the bubbling quiets down significantly, your chicken is likely ready, regardless of what the clock says.
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