Description
Learn how to make delicious Chicken Katsu, a Japanese-style fried chicken cutlet that is crispy on the outside and juicy on the inside. Serve it with tonkatsu sauce, lemon wedges, and shredded cabbage for a delightful meal.
Ingredients
Scale
Chicken Katsu:
- 4 boneless, skinless chicken thighs or breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup panko breadcrumbs
- vegetable oil for frying
- tonkatsu sauce for serving
- lemon wedges and shredded cabbage for garnish (optional)
Instructions
- Pound and Season Chicken: Place the chicken between two sheets of plastic wrap and gently pound until ½-inch thick. Season with salt and pepper.
- Prepare Dredging Station: Set up three bowls with flour, beaten eggs, and panko breadcrumbs.
- Dredge Chicken: Coat each chicken piece in flour, then egg, and finally panko.
- Fry Chicken: Fry in hot oil for 3–4 minutes per side until golden brown and cooked through.
- Drain and Serve: Place on paper towels to drain, then slice and serve with tonkatsu sauce, lemon, and cabbage.
Notes
- Press panko firmly onto chicken for extra crispiness.
- Substitute pork for chicken to make tonkatsu.
- Serve over rice or in a bento box for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cutlet
- Calories: 390
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 115mg
