Crispy Japanese Chicken Katsu (Printable Format)
Golden-brown panko breaded chicken cutlets served with steamed rice and shredded cabbage. A Japanese comfort food favorite.
# What You'll Gather:
→ Main
01 -
2 boneless skinless chicken breasts
→ Breading Station
02 -
1/2 cup all-purpose flour
03 -
2 eggs, beaten
04 -
1 cup panko breadcrumbs
→ For Serving
05 -
2 cups cooked white rice
06 -
1 cup shredded cabbage
07 -
Tonkatsu sauce
08 -
Sesame seeds
→ Seasonings & Oil
09 -
Salt and pepper to taste
10 -
Vegetable oil for frying
# Step-by-Step Instructions:
01 -
Pound chicken breasts between plastic wrap to 1/2 inch thickness. Season both sides with salt and pepper.
02 -
Place flour, beaten eggs, and panko breadcrumbs in separate shallow bowls.
03 -
Coat chicken in flour, dip in eggs, then cover with panko breadcrumbs, pressing gently to stick.
04 -
Heat 1/2 inch vegetable oil in large skillet over medium-high heat. Fry chicken 4-5 minutes per side until golden brown.
05 -
Slice chicken into strips. Serve with rice, cabbage, tonkatsu sauce, and sesame seeds.
# Important Tips:
01 -
Makes great next-day katsu sandwiches
02 -
Can be baked at 400°F for 20-25 minutes for a healthier version
03 -
Works well with chicken thighs too