Chicken Katsu Crispy Cutlet (Printable)

Golden panko-crusted chicken cutlets with homemade tonkatsu sauce. A Japanese classic that's easy to prepare and absolutely delicious.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 5.3 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)

# Step-by-Step Guide:

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 chicken stays absurdly tender inside while the panko crust shatters like stained glass the moment you bite into it.
  • You can have dinner on the table in under 40 minutes with ingredients you probably already have.
  • It's the kind of dish that looks fancy enough to impress but honest enough to make on a Tuesday night.
02 -
  • If your oil isn't hot enough, the crust will absorb oil and become greasy instead of crispy; test with a tiny breadcrumb first.
  • Letting breaded cutlets rest for 10 minutes before frying actually works because the coating sets slightly and adheres better.
  • Don't skip the wire rack drainage step; it's the difference between crispy and soggy.
03 -
  • Don't move the chicken around in the pan while it's frying; let it develop that golden crust undisturbed for the first couple of minutes.
  • If you're cooking for a crowd, you can bread everything ahead and fry in batches just before serving, keeping finished pieces warm in a 200°F oven.
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