Chicken Katsu Crispy Cutlet (Printable)

Golden panko-crusted chicken cutlets served with tangy tonkatsu sauce. A Japanese classic ready in 35 minutes.

# Ingredient list:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 5 oz each)
02 - ½ teaspoon salt
03 - ¼ teaspoon black pepper

→ Breading

04 - ½ cup (½ cup) all-purpose flour
05 - 2 large eggs
06 - 1 tablespoon water
07 - 1½ cups panko breadcrumbs

→ Frying

08 - 1 cup vegetable oil (for shallow frying)

→ Tonkatsu Sauce

09 - ¼ 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 of about ½ inch. Season both sides evenly with salt and black pepper.
02 - Arrange flour in one shallow dish. In a second dish, beat eggs with water until combined. Place panko breadcrumbs in a third shallow dish.
03 - Coat each chicken breast lightly with flour, shaking off any excess. Dip into the beaten eggs, then press thoroughly into the panko breadcrumbs to adhere evenly.
04 - Heat vegetable oil in a large skillet over medium heat until shimmering and approximately 340°F.
05 - Fry the breaded chicken breasts in batches if necessary, cooking for 3 to 4 minutes per side or until golden brown and cooked through. Drain on a wire rack or paper towels.
06 - Whisk together ketchup, Worcestershire sauce, soy sauce, mirin, Dijon mustard, and sugar until smooth and well incorporated.
07 - Slice the crispy cutlets and serve with tonkatsu sauce alongside optional shredded cabbage, lemon wedges, and steamed rice as desired.

# Expert Suggestions:

01 -
  • The contrast between the shatteringly crisp panko exterior and the juicy chicken inside creates a texture experience that store-bought versions can never match.
  • Its remarkably forgiving for beginners yet the results feel like something from a restaurant that would cost three times as much to order.
02 -
  • Let the breaded cutlets rest for 10 minutes before frying, which helps the coating adhere better during cooking, a trick I only learned after years of having panko fall off mid-fry.
  • Never overcrowd the pan when frying, as this drops the oil temperature dramatically and results in soggy rather than crispy katsu, a painful lesson from my first dinner party attempt.
03 -
  • For chicken breasts of uneven thickness, butterfly them before pounding to get more consistent results without pounding the thinner parts into oblivion.
  • Freshly made katsu thats been rested for 3-5 minutes on a wire rack (not paper towels) maintains optimal crispness as excess oil drains away while the interior juices redistribute through the meat.
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