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Chicken katsu - Image 3

Crispy Chicken Katsu

This easy chicken katsu recipe delivers incredibly crispy, golden-brown panko-crusted chicken cutlets with a juicy interior. Served with authentic tonkatsu sauce and shredded cabbage for a classic Japanese meal at home.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts about 6 ounces each, pounded to 1/2-inch thickness
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 2 cups panko breadcrumbs
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup neutral oil for frying (like canola, vegetable, or peanut oil)
  • 1/2 head green cabbage thinly shredded, for serving
  • 1/2 cup tonkatsu sauce store-bought or homemade (see variations)

Equipment

  • Large heavy-bottomed skillet or cast-iron pan
  • Meat mallet, rolling pin, or heavy pan
  • Three shallow dishes for breading
  • Wire rack and baking sheet
  • Kitchen thermometer (highly recommended)
  • Tongs or a spider strainer

Method
 

  1. Prepare the chicken. Place one chicken breast between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet, rolling pin, or the bottom of a heavy pan, pound the chicken evenly to a 1/2-inch thickness. This ensures even cooking and maximum crispiness. Repeat with remaining breasts. Season both sides generously with salt and pepper.
  2. Set up your breading station. Get three shallow dishes or plates. Place the flour in the first dish. Place the beaten eggs in the second. Place the panko breadcrumbs in the third. This 'standard breading procedure' (flour, egg, crumbs) is key for the perfect crust. Line a baking sheet with parchment paper to hold the breaded cutlets.
  3. Bread the chicken. Working with one piece at a time, dredge the chicken in the flour, shaking off any excess. Next, dip it fully into the beaten egg, letting the excess drip off. Finally, press the chicken firmly into the panko crumbs, coating all sides evenly. Transfer to the prepared baking sheet. Repeat with remaining chicken.
  4. Heat the oil and fry. In a large, heavy-bottomed skillet (cast iron is ideal), heat about 1/2 inch of neutral oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a few panko crumbs in; they should sizzle immediately. Carefully add 1-2 breaded cutlets, not crowding the pan. Fry for 3-4 minutes per side until deeply golden brown and crispy.
  5. Drain and rest. Transfer the cooked katsu to a wire rack set over a baking sheet or a plate lined with paper towels. Let them rest for 3-5 minutes. This allows the juices to redistribute, ensuring juicy meat, and helps the crust stay extra crispy. While resting, thinly slice the cabbage.
  6. Serve immediately. Slice each katsu cutlet into 1-inch strips against the grain. Arrange on plates with a mound of shredded cabbage. Drizzle generously with tonkatsu sauce or serve the sauce on the side for dipping. Enjoy the contrast of the hot, crispy chicken with the cool, crunchy cabbage.

Notes

Chef's Tips:
• For the crispiest results, fry immediately after breading. Do not let breaded cutlets sit.
• The key to perfect browning is maintaining the oil temperature. Adjust heat as needed between batches.
• Serve with a squeeze of fresh lemon for a bright, classic touch.
Food Safety:
• Use a kitchen thermometer to ensure chicken reaches an internal temperature of 165°F (74°C)
• Do not leave cooked chicken at room temperature for more than 2 hours