Chicken Katsu Crispy Cutlet (Printable Version)

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

# What You Need:

→ 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
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

# Step-by-Step:

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 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, approximately 340°F.
05 - Add chicken to the pan in batches if necessary and fry for 3 to 4 minutes per side 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 panko creates an unbelievably light and crunchy coating that stays crisp even after resting, nothing like soggy breadcrumbs.
  • Homemade tonkatsu sauce is tangy and sweet in a way bottled versions never quite capture, and it takes two minutes to whisk together.
  • Chicken cooks faster than pork, so you get that crispy fried satisfaction on a weeknight without the wait.
  • It's one of those dishes that looks impressive but is actually hard to mess up once you know the basics.
02 -
  • Let the breaded cutlets rest for 10 minutes before frying if you have the time, the coating sets and clings better so you lose fewer breadcrumbs in the oil.
  • If the oil isn't hot enough, the panko will soak up grease and turn heavy instead of light and crisp, so test with a breadcrumb before committing your chicken.
  • Don't press down on the cutlets while they fry, it squeezes out moisture and compacts the breading into a dense layer instead of a crunchy one.
03 -
  • Use one hand for dry ingredients and one hand for wet so you don't end up with breading cemented to your fingers halfway through.
  • Fry in small batches and let the oil come back to temperature between them, crowding the pan drops the heat and makes everything greasy.
  • A wire rack is better than paper towels for draining because it lets air circulate and keeps the bottom of the cutlet crisp instead of soggy.
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