Chicken Katsu Crispy Cutlet (Printable)

Juicy panko-crusted chicken cutlets fried to golden perfection and served with tangy tonkatsu sauce. Japanese comfort food at home.

# What You Need:

→ 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 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.

# Insider Tips:

01 -
  • The panko coating stays light and shatteringly crisp without feeling greasy or heavy.
  • You can prep the breaded chicken ahead and fry it off in under ten minutes when hunger strikes.
  • That homemade tonkatsu sauce tastes better than anything from a bottle and takes two minutes to whisk together.
  • It works beautifully with pork, turkey, or even thick slices of tofu if you want to switch things up.
02 -
  • Let the breaded cutlets rest for 10 minutes before frying so the coating sticks better and doesn't fall off in the oil.
  • Don't overcrowd the pan or the temperature drops and you end up with soggy, greasy chicken instead of crispy golden perfection.
  • Use a thermometer if you have one, the oil should stay around 170 degrees Celsius or 340 degrees Fahrenheit for the best results.
03 -
  • Use one hand for dry ingredients and one hand for wet so you don't end up with breading glued to your fingers halfway through.
  • If the crust is browning too fast but the chicken isn't cooked through, lower the heat and give it an extra minute per side.
  • A wire rack is better than paper towels for draining because it keeps air circulating and the bottom stays crispy.
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