Name: Chicken Katsu Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 4 chicken cutlets (about 1 pound, or 2 large chicken breasts, halved horizontally); ½ teaspoon salt, plus additional for seasoning; ¼ teaspoon black pepper; ½ cup all-purpose flour; 2 large eggs, beaten; 1½ cups panko bread crumbs; Vegetable oil (for frying, about ½ inch depth); Tonkatsu sauce or Japanese barbecue sauce (for serving)

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Introduction

Chicken Katsu is a crispy, golden fried chicken cutlet that’s quick to make and irresistibly delicious. This Japanese-inspired dish pairs perfectly with tangy tonkatsu sauce for a satisfying meal any day of the week.

The image shows a white bowl filled with a base layer of fluffy white rice. On top of the rice lies a layer of sliced crispy golden-brown breaded chicken cutlet, arranged in a slight fan shape. The chicken is topped with a dark brown sauce in small dollops and garnished with bright green sliced green onions scattered over the dish. In the blurred background, there is another white plate holding a whole breaded chicken cutlet. The dish sits on a white marbled surface with a fork visible near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 chicken cutlets (about 1 pound, or 2 large chicken breasts, halved horizontally)
½ teaspoon salt (additional for seasoning)
¼ teaspoon black pepper
½ cup all-purpose flour
2 large eggs (beaten)
1½ cups panko bread crumbs
vegetable oil (for frying)
tonkatsu sauce (or Japanese barbecue sauce, for serving)

Instructions

Step 1: Pound chicken to an even ¼-inch thickness if needed. Season both sides of the chicken with salt and pepper.
Step 2: Place the flour in one shallow bowl, beaten eggs in a second, and panko in a third.
Step 3: Dredge each cutlet in flour, shaking off the excess. Dip into the beaten eggs, then press firmly into the panko until well coated.
Step 4: Heat about ½-inch of oil in a large skillet over medium heat until it reaches 340℉. Add the chicken cutlets 1 or 2 at a time (don’t overcrowd) and cook for 3 to 4 minutes per side, or until golden brown and cooked through.
Step 5: Transfer to a paper towel–lined plate to drain. Season with additional salt.
Step 6: Slice into strips and serve with tonkatsu sauce.

Tips & Variations

For extra flavor, marinate the chicken in a little soy sauce and garlic before breading.
Use panko bread crumbs for a light, crispy texture that’s signature to katsu.
Serve with steamed rice and shredded cabbage for a complete Japanese-style meal.
Try swapping chicken for pork cutlets to make classic tonkatsu.

Storage

Store leftover chicken katsu in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or oven at 350℉ for 10 minutes to maintain crispiness. Avoid microwaving to keep the breading crunchy.

How to Serve

A white plate holds a golden-brown breaded chicken cutlet that is sliced into five pieces, placed on the left side. To the right, a neat mound of fluffy white rice fills the top part of the plate. Below the rice, there is a small serving of coleslaw made of shredded green cabbage, orange carrot bits, and a creamy dressing. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake chicken katsu instead of frying?

Yes, you can bake chicken katsu for a healthier option. Arrange coated cutlets on a baking sheet lined with parchment paper, spray lightly with oil, and bake at 400℉ for 15–20 minutes, flipping halfway through.

What can I use if I don’t have panko breadcrumbs?

If panko isn’t available, regular breadcrumbs can be used but the texture will be less crispy. For a crunchier substitute, crush cornflakes or crackers finely and use them instead.