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Chicken Katsu

Japanese-style crispy panko-breaded chicken cutlets served with tonkatsu sauce, shredded cabbage, and steamed rice. Crunchy, juicy, and deeply satisfying.

DinnerJapaneseEasy

15 min

Prep

12 min

Cook

27 min

Total

Servings

Easy

Difficulty

Instructions

Slice each chicken breast horizontally into 2 thin cutlets. Place between plastic wrap and pound to an even 1/2-inch thickness. Season with salt and pepper.

Set up three bowls: flour, beaten eggs, and panko. Coat each cutlet in flour, dip in egg, then press firmly into panko on both sides.

Tip: For extra crunch, let the breaded cutlets rest on a wire rack for 5 minutes before frying. The coating sets and stays crispier.

Heat vegetable oil in a deep skillet to 350F (about 1/2 inch deep). Fry cutlets for 3 minutes per side until deep golden brown and cooked through. Drain on a wire rack.

Slice katsu into strips. Serve over rice with shredded cabbage, tonkatsu sauce, and lemon wedges.

Nutrition per Serving

520kcal

Calories

38g

Protein

52g

Carbs

16g

Fat

Fiber

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Chicken Katsu

Ingredients

Instructions

Nutrition per Serving

Tags

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