Chicken Katsu Crispy Cutlet (Printable Version)

Juicy panko-crusted chicken cutlets fried golden and served with tangy tonkatsu sauce. Ready in 35 minutes.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 5 ounces 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 of approximately 1/2 inch. Season both sides generously with salt and black pepper.
02 - Arrange three shallow dishes: place flour in the first dish, beat eggs with water in the second dish, and spread panko breadcrumbs in the third dish.
03 - Dredge each seasoned chicken breast in flour, shaking off excess. Dip into beaten egg mixture, then coat thoroughly with panko breadcrumbs, pressing gently to ensure even adherence.
04 - Pour vegetable oil into a large skillet and heat over medium heat until shimmering, approximately 340°F.
05 - Add breaded chicken to the hot pan, working in batches if necessary to avoid overcrowding. Fry for 3 to 4 minutes per side until golden brown and cooked through. Transfer to wire rack or paper towel-lined plate to drain excess oil.
06 - In a small mixing bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, Dijon mustard, and sugar until completely smooth and well combined.
07 - Slice fried chicken cutlets into strips and arrange on serving plates. Drizzle with tonkatsu sauce and accompany with shredded cabbage, fresh lemon wedges, and steamed rice as desired.

# Expert Tips:

01 -
  • The contrast between the shatteringly crisp exterior and juicy tender chicken inside creates a texture experience that store-bought versions never capture.
  • This is one of those rare dishes where the leftovers might be even better than the original meal, especially cold from the fridge at midnight.
02 -
  • After breading the chicken, letting it rest for 10 minutes in the refrigerator helps the coating adhere better during frying I discovered this by accident when I got distracted by a phone call.
  • The oil temperature drops significantly when you add the chicken, so using a heavy-bottomed pan helps maintain consistent heat for that perfect golden crust.
03 -
  • Keep a small dish of water nearby when breading the chicken dipping your fingers occasionally prevents the sticky egg mixture from building up on your hands and making a gloppy mess.
  • For an extra layer of flavor, add a pinch of garlic powder and a few drops of sesame oil to the egg mixture these subtle additions enhance the savory notes without overwhelming the clean taste of the katsu.
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