Chicken Katsu Cutlet
A crispy Japanese-style chicken cutlet made by coating tender chicken breast in flour, egg, and crunchy panko breadcrumbs before frying until golden brown. The outside becomes crisp and light while the inside stays juicy and flavorful. Chicken katsu is commonly served sliced with cabbage, rice, and a sweet savory tonkatsu sauce.
- Total time
- 30 min
- Servings
- 2
- Calories
- 420
- Protein
- 34g
Ingredients
- 2 boneless chicken breasts
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 2 cups vegetable oil for frying
- 1 cup green cabbage, thinly shredded for serving
- 2 tbsp tonkatsu sauce (optional)
Instructions
- 1
Place the chicken breasts between two sheets of plastic wrap and gently pound them with a meat mallet until they are about ½ inch thick. This helps the chicken cook evenly.
- 2
Season both sides of the chicken with salt and black pepper.
- 3
Prepare three shallow bowls. Place flour in the first bowl, beaten eggs in the second bowl, and panko breadcrumbs in the third bowl.
- 4
Coat each chicken breast first in flour, making sure the entire surface is lightly covered.
- 5
Dip the floured chicken into the beaten eggs so it becomes fully coated.
- 6
Press the chicken into the panko breadcrumbs, coating both sides evenly so a thick crunchy layer forms.
- 7
Heat vegetable oil in a deep skillet over medium heat until it reaches about 350°F (175°C).
- 8
Carefully place the breaded chicken into the hot oil.
- 9
Fry for about 4–5 minutes on each side until the coating becomes golden brown and the chicken is cooked through.
- 10
Remove the chicken and place it on paper towels to drain excess oil.
- 11
Slice the chicken into thick strips using a sharp knife.
- 12
Serve with shredded cabbage and drizzle with tonkatsu sauce if desired.
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