Chicken Katsu Crispy Cutlet (Printable Version)

Juicy panko-crusted chicken cutlets fried golden and served with tangy tonkatsu sauce. A Japanese classic in just 35 minutes.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 5 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)

# Directions:

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 contrast between crispy exterior and tender, juicy chicken inside feels restaurant-quality but takes less than 40 minutes from start to finish.
  • That tangy-sweet tonkatsu sauce comes together in seconds and somehow makes everything taste like you spent hours perfecting it.
02 -
  • If your oil isn't hot enough, the chicken absorbs oil and becomes greasy instead of crispy—medium heat on a regular skillet works, but don't go lower or longer.
  • Letting the breaded chicken rest for 10 minutes before frying transforms the coating from fragile to crisp, so do this if you have the time.
03 -
  • If you don't have a meat mallet, use the bottom of a heavy glass or even the side of a chef's knife—anything flat and heavy works to pound the chicken even.
  • The 10-minute rest after breading gives time for the coating to set and makes the final fry noticeably crispier, so skip it only if you're genuinely rushed.
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