Chicken Katsu (Japanese Breaded Cutlet)
Description
Chicken Katsu is a Japanese comfort food classic—crispy, juicy chicken cutlets coated in flaky panko breadcrumbs and fried until golden. Served with steamed rice and shredded cabbage, it’s simple, satisfying, and perfect for lunch or dinner. Pair it with tonkatsu sauce for that signature sweet-savory finish.
Ingredients
For Serving
Instructions
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Prepare the Chicken
Place the chicken breast between two sheets of plastic wrap. Pound gently with a meat mallet until it’s about ½ inch thick. Season both sides with salt and pepper. This helps the chicken cook evenly and stay juicy inside while getting crisp outside.
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Dredge and Coat
Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken breast in flour, then dip into egg, and finally coat thoroughly in panko. Press the breadcrumbs gently to ensure they stick well.
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Fry Until Golden
Heat about ½ inch of oil in a skillet to 350°F (175°C). Gently place the breaded chicken into the hot oil and fry for 3–4 minutes per side, until deep golden brown and crispy. Use tongs to flip and remove onto a paper towel-lined plate.
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Slice and Serve
Let the chicken rest for 2 minutes, then slice into strips. Serve over a bowl of steamed rice with shredded cabbage on the side. Drizzle with tonkatsu sauce or serve it on the side for dipping.
