Easy Chicken Katsu (Japanese Chicken Cutlet)
Chicken Katsu is simple to prepare but so deliciously delicate on the inside that it will quickly become your go-to weeknight meal. This Japanese chicken cutlet is the perfect comfort food for any occasion when it is served over white rice and topped with a sweet and flavorful tonkatsu sauce.
A well-liked alternative to Tonkatsu, or pig cutlet, is chicken Katsu, often referred to as Tonkatsu. In this widely consumed dish, seasoned chicken fillets are breaded in panko and deep-fried till golden brown. They are then served with mouthwatering tonkatsu sauce.
Chicken Katsu Ingredients
two skinless, boneless chicken breasts
To season the chicken, use salt, pepper, and garlic powder.
All-purpose flour, 1/4 cup
1 big beaten egg
1 cup panko breadcrumbs serving of tonkatsu sauce
- Butterfly your chicken by cutting the meat horizontally from one side while preserving the other end.
- Open the chicken and cover with saran wrap, and utilize the rear of your blade or a meat tenderizer to pound the chicken until it is around 1/2″ in thickness.
- Season the two sides of the chicken with salt, pepper, and garlic powder. In three separate shallow bowls, prepare the panko breadcrumbs, egg, and flour.
- Shake off any excess flour, egg, and bread crumbs before coating each chicken piece in turn, making sure to coat each side evenly. Place aside.
- Over medium heat, prepare at least 1 1/2″ of oil in a large skillet. Cook for three to four minutes on each side, or until golden brown, when the oil reaches 340°F (170°C).Enjoy it with tonkatsu sauce!
- Please see the blog page linked above for comprehensive instructions on how to butterfly a chicken and other topics.
- You may make your own batch of tonkatsu sauce using this simple 4-ingredient tonkatsu sauce recipe if you don’t have any on hand. This homemade katsu sauce will keep well for up to a month in the refrigerator if stored in an airtight container.
- Even though chicken katsu is tastiest when eaten right once, any leftovers can be kept in the refrigerator for up to two days or frozen for up to a month. Thaw in the fridge overnight to reheat, then bake for 15 to 20 minutes at 350°F (180°C).