Chicken Katsu Crispy Cutlet (Print)

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

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Breading

04 - 1/2 cup (4.6 tablespoons) 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)

# Method:

01 - Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of about 1/2 inch. Season both sides evenly with salt and black pepper.
02 - Arrange flour in one shallow dish, whisk eggs and water in a second dish, and place panko breadcrumbs in a third dish.
03 - Dredge each chicken breast in flour, shaking off excess. Dip into the egg wash, then coat thoroughly with panko, pressing gently to adhere.
04 - Heat vegetable oil in a large skillet over medium heat until shimmering, approximately 340°F (170°C).
05 - Fry chicken cutlets in batches for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a wire rack or paper towels to drain excess oil.
06 - Whisk together ketchup, Worcestershire sauce, soy sauce, mirin, Dijon mustard, and sugar in a small bowl until smooth.
07 - Slice chicken cutlets and serve with tonkatsu sauce alongside shredded cabbage, lemon wedges, and steamed rice as desired.

# Expert Advice:

01 -
  • The entire thing comes together in about 35 minutes, which means you can go from craving it to eating it faster than ordering takeout.
  • You get that restaurant-quality crispiness at home without any complicated techniques or special equipment.
  • One batch feeds four people generously, and the tonkatsu sauce is so good you'll find yourself spooning it over rice.
02 -
  • The oil temperature is non-negotiable; too cool and you'll get a soggy, oil-logged breading, too hot and the outside burns before the inside cooks.
  • Don't skip the plastic wrap when pounding the chicken, and don't pound it too aggressively or you'll end up with chicken paste instead of an evenly flattened cutlet.
  • Panko breadcrumbs make all the difference between a decent cutlet and one that's genuinely crispy, so this is one substitution I wouldn't recommend.
03 -
  • Make the tonkatsu sauce ahead of time and let it sit in the fridge; it actually tastes better after a day as the flavors meld together.
  • If your chicken breast is thicker than usual, you can pound it thinner or cut it horizontally before pounding to ensure even cooking throughout.
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