Chicken Katsu Crispy Cutlet (Printable)

Golden panko-crusted chicken cutlets with tangy tonkatsu sauce. Japanese comfort food that's crispy, juicy, and ready in 35 minutes.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 5-6 oz each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Breading

04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 tablespoon water
07 - 1 1/2 cups panko breadcrumbs

→ Frying

08 - 1 cup vegetable oil (for shallow frying)

→ Tonkatsu Sauce

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

→ To Serve

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

# How-To:

01 - Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness (about 1/2 inch). Season both sides with salt and pepper.
02 - Place flour in one shallow dish. In a second dish, beat eggs with water. Place panko breadcrumbs in a third dish.
03 - Dredge each chicken breast in flour, shaking off excess. Dip in beaten egg, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
04 - Heat oil in a large skillet over medium heat until shimmering (about 340°F).
05 - Add chicken to the pan (in batches if necessary) and fry for 3–4 minutes per side or until golden brown and cooked through. Transfer to a wire rack or paper towel–lined plate to drain.
06 - In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, mustard, and sugar until smooth.
07 - Slice chicken katsu and serve with tonkatsu sauce, shredded cabbage, lemon wedges, and steamed rice as desired.

# Expert Hints:

01 -
  • The panko crust stays impossibly crunchy even after resting, giving you that satisfying crack with every bite.
  • Its fast enough for a weeknight but impressive enough to feel like youre serving something special.
  • The homemade tonkatsu sauce is tangy, slightly sweet, and tastes nothing like the bottled stuff once you make it yourself.
  • You can prep the breaded cutlets ahead and fry them right before serving without any loss of quality.
02 -
  • Let the breaded cutlets rest for ten minutes before frying so the coating sets and doesnt fall off in the oil.
  • Dont overcrowd the pan or the temperature will drop and your chicken will absorb oil instead of crisping up.
  • Use a thermometer or test with a panko crumb to make sure the oil is hot enough before you start frying.
03 -
  • Press the panko firmly onto the chicken so it forms a thick, even layer that wont fall off during frying.
  • Keep the oil temperature steady by frying in small batches and letting it come back to heat between rounds.
  • Make a double batch of tonkatsu sauce and keep it in the fridge for up to two weeks to use on pork, rice bowls, or even roasted vegetables.
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