Chicken Katsu with Cabbage Slaw
Crispy panko-crusted chicken cutlet served with fresh shredded cabbage and tangy tonkatsu sauce. A beloved Japanese comfort food that's surprisingly easy to make at home.
- Total time
- 30 min
- Servings
- 2
- Calories
- 520
- Protein
- 35g
Ingredients
- 2 breasts boneless skinless chicken breasts
- ½ cup all-purpose flour
- 1 large eggs
- 1 cup panko breadcrumbs
- ½ tsp salt
- ¼ tsp black pepper
- 2 cup vegetable oil for frying
- 3 cup green cabbage
- ½ cup tonkatsu sauce
- 2 wedges lemon wedges
Instructions
- 1
Pound chicken breasts to 0.5-inch thickness using a meat mallet.
- 2
Set up three bowls: flour mixed with salt and pepper, beaten egg, and panko breadcrumbs.
- 3
Coat each chicken breast in flour, shake off excess, dip in egg, then coat thoroughly with panko.
- 4
Heat oil in a deep skillet to 350°F, then fry chicken 4-5 minutes per side until golden brown.
- 5
Drain on paper towels and slice into strips.
- 6
Thinly shred cabbage by hand or with a mandoline.
- 7
Arrange chicken katsu on a square plate with shredded cabbage on the side.
- 8
Drizzle tonkatsu sauce over the katsu and serve with lemon wedges.
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