Chicken Katsu Crispy Cutlet (Print Version)

Panko-crusted chicken breasts fried to golden perfection with a tangy savory sauce accompaniment.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 5.3 oz each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Breading

04 - 1/2 cup (1.25 oz) all-purpose flour
05 - 2 large eggs
06 - 1 tablespoon water
07 - 1 1/2 cups (3.2 oz) panko breadcrumbs

→ Frying

08 - 1 cup (8 fl oz) vegetable oil for shallow frying

→ Tonkatsu Sauce

09 - 1/4 cup (8 fl oz) ketchup
10 - 2 tablespoons Worcestershire sauce
11 - 1 tablespoon soy sauce
12 - 1 tablespoon mirin or honey
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon sugar

→ To Serve

15 - Shredded cabbage (optional)
16 - Lemon wedges (optional)
17 - Steamed rice (optional)

# Directions:

01 - Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of approximately 1/2 inch. Season both sides evenly with salt and black pepper.
02 - Arrange flour in one shallow dish. In a second dish, beat eggs with water until combined. Place panko breadcrumbs in a third shallow dish.
03 - Dredge each chicken breast in flour, shaking off excess. Dip into the egg mixture, then thoroughly coat with panko breadcrumbs, pressing gently to adhere.
04 - Heat vegetable oil in a large skillet over medium heat until shimmering, around 340°F (170°C).
05 - Place chicken cutlets into the hot oil (in batches if needed) and fry for 3 to 4 minutes per side until golden brown and cooked through. Remove and drain on a wire rack or paper towels.
06 - Combine ketchup, Worcestershire sauce, soy sauce, mirin (or honey), Dijon mustard, and sugar in a small bowl. Whisk until smooth and cohesive.
07 - Slice the chicken cutlets and serve with tonkatsu sauce alongside shredded cabbage, lemon wedges, and steamed rice if desired.

# Expert Advice:

01 -
  • The exterior stays impossibly crispy even as it cools, thanks to the panko and shallow-frying technique.
  • You'll have restaurant-quality results in under 40 minutes, without any fancy equipment or mysterious ingredients.
  • The tonkatsu sauce is balanced and tangy—nothing like the overly sweet versions you sometimes find.
02 -
  • If your oil isn't hot enough when you start frying, the chicken will absorb oil and taste greasy rather than crispy—patience while heating is non-negotiable.
  • Letting breaded cutlets rest for 10 minutes before frying actually does make a difference; the coating has time to set so it adheres better and won't slide around in the pan.
  • Don't crowd the skillet; frying more than two cutlets at once drops the oil temperature and ruins the crust on all of them.
03 -
  • If you want extra crispiness, let the breaded cutlets rest uncovered in the refrigerator for at least 10 minutes before frying; the cold helps the coating stay intact when it hits the hot oil.
  • Pork cutlets (tonkatsu in its truest form) work beautifully with this exact same method—pound them thin, bread them, and fry them the same way for a slightly richer result.
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