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Chicken Katsu

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Chicken Katsu is a Japanese-style breaded and fried chicken cutlet that’s crispy on the outside and juicy inside. Served with tonkatsu sauce, rice, and cabbage, it’s a comforting and satisfying dish that’s quick to make at home.

Ingredients

  • 2 boneless, skinless chicken breasts
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil (for frying)
  • Tonkatsu sauce (for serving)
  • Cooked rice (for serving)
  • Shredded cabbage (for serving)

Instructions

  1. Slice the chicken breasts in half horizontally to create thin cutlets.
  2. Gently pound each piece to even thickness using a meat mallet.
  3. Season both sides with salt and pepper.
  4. Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
  5. Dredge each chicken cutlet in flour, then dip in egg, and coat thoroughly with panko.
  6. Heat about 1/2 inch of vegetable oil in a large skillet over medium heat.
  7. Fry the chicken for 3–4 minutes per side, or until golden brown and cooked through.
  8. Transfer to a paper towel-lined plate to drain excess oil.
  9. Let rest for a few minutes, then slice into strips.
  10. Serve with tonkatsu sauce, steamed rice, and shredded cabbage.

Notes

  • Press the panko firmly onto the chicken to ensure it sticks and creates an even crust.
  • Do not overcrowd the pan while frying—work in batches if needed.
  • For extra crispiness, use fresh panko breadcrumbs if available.
  • Resting the chicken before slicing helps retain the juices.
  • Pair with miso soup or pickled vegetables for a complete Japanese-style meal.

Nutrition

Find it online: https://thefamilycooking.com/chicken-katsu/