Chicken Katsu
Panko-breaded, deep-fried chicken cutlets sliced and drizzled with a tangy-sweet katsu sauce, a plate-lunch staple.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Heavy skillet or deep fryer
- •Wire rack
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 24
- carbs
- 32
- protein
- 34
- calories
- 480
Instructions
- 1
Sprinkle salt and pepper all over the pounded chicken breasts.
- 2
Put the flour, beaten egg, and panko into three separate shallow dishes.
- 3
Coat each cutlet in flour, dip it in egg, and press firmly into the panko.
- 4
Heat about 1/2 inch of oil in a heavy skillet to 350°F (175°C).
- 5
Fry cutlets in batches for 3-4 minutes per side until deep golden brown and cooked through.
- 6
Place cutlets on a wire rack to drain while you make the sauce.
- 7
Whisk the ketchup, Worcestershire, soy sauce, and sugar together in a small bowl.
- 8
Slice cutlets into strips and arrange over rice. Drizzle with katsu sauce and serve.
Chef's tips
Pound the chicken to an even thickness before breading so it cooks evenly without burning the crust.
Storage
Refrigerate cooked cutlets up to 2 days in an airtight container.
Reheating
Reheat in a 375°F oven on a wire rack for 10 minutes to keep the panko crisp; avoid microwaving.
Common mistakes to avoid
- •Skipping the flour and egg wash, which keeps the panko from sticking properly.
- •Crowding the skillet, which cools down the oil and makes the crust greasy and soggy.
- •Slicing the cutlet before it rests, which lets juices leak and softens the crunchy crust.
Serving suggestions
Cooked Chicken Katsu?
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