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Japanese Chicken Katsu

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Juicy chicken cutlets coated in panko breadcrumbs and fried until crisp, served with cabbage, rice, and tonkatsu sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken Katsu
  • 1 1/2 lb boneless skinless chicken breasts or thighs pounded to even thickness
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1 1/2 cups panko breadcrumbs
  • 1 cup neutral oil for shallow frying, as needed
To Serve
  • 3 cups green cabbage finely shredded
  • 2 cups cooked white rice for serving
  • 1/3 cup tonkatsu sauce plus more to taste
  • 1 whole lemon cut into wedges

Equipment

  • Large skillet or Dutch oven
  • Wire rack
  • Meat mallet
  • Shallow bowls
  • Instant-read thermometer

Method
 

Bread the chicken:
  1. Pat the chicken dry and pound it to an even thickness.
  2. Season both sides with the salt and pepper.
  3. Set up three shallow bowls with the flour, beaten eggs, and panko.
  4. Dredge each piece of chicken in flour, dip it in egg, then press it firmly into the panko until evenly coated.
Fry the katsu:
  1. Heat about 1/2 inch of oil in a skillet to 340 to 350 F.
  2. Fry the chicken in batches for 3 to 4 minutes per side, until deeply golden and cooked through.
  3. Transfer the cutlets to a wire rack and let them rest for 3 minutes.
  4. Check that the thickest part of the chicken reaches 165 F.
Serve:
  1. Slice the cutlets into strips with a sharp knife.
  2. Serve with shredded cabbage, rice, tonkatsu sauce, and lemon wedges.
  3. Add extra sauce at the table so the crust stays crisp.

Nutrition

Calories: 620kcalCarbohydrates: 55gProtein: 44gFat: 25gSaturated Fat: 4gCholesterol: 185mgSodium: 980mgFiber: 3gSugar: 8g

Notes

  • Pounding the chicken evenly helps it cook before the panko gets too dark.
  • A wire rack keeps steam from softening the underside of the crust.
  • Leftovers reheat best in an oven or air fryer instead of a microwave.