Chicken Katsu Crispy Cutlet (Print View)

Panko-crusted chicken breasts fried to golden crisp, served with a tangy sauce and optional sides.

# Components:

→ 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 (65 g)
05 - 2 large eggs
06 - 1 tablespoon water
07 - 1 1/2 cups panko breadcrumbs (90 g)

→ Frying

08 - 1 cup vegetable oil (240 ml) for shallow frying

→ Tonkatsu Sauce

09 - 1/4 cup ketchup (60 ml)
10 - 2 tablespoons Worcestershire sauce
11 - 1 tablespoon soy sauce
12 - 1 tablespoon mirin or honey
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon sugar

→ To Serve

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

# Method:

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

# Expert Advice:

01 -
  • The panko coating stays crispy even after it cools, so leftovers are just as good as the moment you plate them.
  • You'll impress people with a restaurant-quality dish that feels casual enough for any night of the week.
  • One batch makes it easy to feed four people without stress or multiple rounds of cooking.
02 -
  • If your oil isn't hot enough, the coating absorbs grease and becomes soggy rather than crispy, so don't skip the temperature check.
  • The moment the cutlet hits the oil, you have a narrow window before it needs flipping, so stay nearby and pay attention to the sizzle rather than walking away.
  • Letting breaded cutlets rest in the fridge for even thirty minutes before frying makes them more stable and gives you crispier results than frying right away.
03 -
  • Pounding the chicken between plastic wrap instead of directly on a cutting board keeps your equipment cleaner and gives you better control over the thickness.
  • If you're cooking for a crowd, you can bread the cutlets an hour or two ahead and keep them covered in the fridge until you're ready to fry, which keeps stress out of the cooking process.
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