Chicken Katsu Crispy Cutlet (Printable Version)

Crispy panko-breaded chicken cutlets fried golden, complemented by tangy tonkatsu sauce and fresh accompaniments.

# What You’ll 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 (1.4 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

→ 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 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)

# Step-by-Step Guide:

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

# Additional Tips::

01 -
  • The panko crust stays impossibly crispy even after it cools, defying every expectation you might have about breaded chicken.
  • It comes together faster than you'd think, making it perfect for when you want restaurant-quality results without the fuss.
02 -
  • Letting the breaded cutlets rest for ten minutes before frying makes them even crispier because the coating sets and adheres better to the chicken.
  • The oil temperature matters more than you might think; too cool and you'll get a greasy mess, too hot and the outside burns before the inside cooks through.
03 -
  • Don't let the coated chicken sit too long before frying or the coating can get soggy; fry within a few minutes of breading for best results.
  • If you substitute pork cutlets for a traditional tonkatsu variation, pound them thinner since they cook faster than chicken.
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