Chicken Katsu with Cabbage and Savory Sauce
Crispy panko-crusted chicken cutlet served with fresh shredded cabbage and rich tonkatsu sauce. A beloved Japanese comfort dish that's restaurant-quality and surprisingly easy to make at home.
- Total time
- 30 min
- Servings
- 2
- Calories
- 580
- Protein
- 42g
Ingredients
- 2 pieces (about 6 oz each) boneless, skinless chicken breasts
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup all-purpose flour
- 1 large eggs
- ¾ cup panko breadcrumbs
- 1.5 cup vegetable oil for frying
- 2 cups green cabbage, shredded
- ⅓ cup tonkatsu sauce or Worcestershire sauce
- 2 tbsp Japanese mayonnaise (Kewpie)
- 2 pieces lemon wedges
Instructions
- 1
Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of about ½ inch using a meat mallet or rolling pin. Season both sides generously with salt and black pepper.
- 2
Set up a breading station with three shallow bowls: one with flour, one with beaten egg, and one with panko breadcrumbs. Coat each chicken breast first in flour, shaking off excess, then dip in egg, and finally press firmly into panko until fully covered on both sides.
- 3
Heat vegetable oil to 350°F in a heavy-bottomed pan or deep skillet (oil should reach about ½ inch up the sides). Test the temperature by dropping a small piece of panko into the oil—it should sizzle immediately and float.
- 4
Carefully place breaded chicken into the hot oil and fry for 4-5 minutes per side, until the coating turns deep golden brown and the internal temperature reaches 165°F when checked with a meat thermometer. Avoid moving the chicken for the first 2 minutes to ensure a crispy crust forms.
- 5
Transfer cooked katsu to a paper towel-lined plate to drain excess oil. Let rest for 1-2 minutes while the coating sets completely.
- 6
In a small bowl, stir together tonkatsu sauce and Kewpie mayonnaise until smooth and combined. Arrange shredded cabbage in a mound on the center of each square plate, then slice the katsu and fan the pieces alongside the cabbage.
- 7
Drizzle the sauce over the chicken and cabbage, or serve on the side for dipping. Garnish with lemon wedges and serve immediately while the katsu is still warm and crispy.
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