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Easy Chicken Katsu — Japanese Breaded Crispy Cutlet served with tonkatsu sauce.

Easy Chicken Katsu - Japanese Breaded Crispy Cutlet

This simple and delicious Chicken Katsu recipe delivers a perfectly crispy, golden cutlet that’s great for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Chicken breast or boneless thighs About 2 pieces
  • to taste Salt and pepper
  • 1 cup All purpose flour
  • 2 large Eggs Beaten
  • 1 cup Panko breadcrumbs For signature crunch
  • to taste Neutral oil For frying, like canola or vegetable oil
  • to taste Garlic powder or paprika Optional for extra flavor
For Serving
  • as needed Rice
  • as needed Shredded cabbage
  • as needed Lemon wedges

Method
 

Preparation
  1. Pat the chicken dry with paper towels and slice each breast in half horizontally if they are thick. Gently pound to an even thickness, about half an inch thick, and season both sides with salt and pepper.
  2. Set up your breading station with flour in one bowl, beaten eggs in the second, and panko in the third.
Breading
  1. Dredge chicken in flour, shake off extra, dip into egg, and let the excess drip off.
  2. Press into panko on both sides until well coated.
Frying
  1. Heat oil in a skillet to about half an inch in depth on medium to medium-high heat.
  2. Fry each piece for about 3 to 5 minutes per side or until deep golden brown. Transfer to a rack or paper towels to drain.
Serving
  1. Let the chicken rest for a couple of minutes, then slice into strips and drizzle with katsu sauce or serve sauce on the side for dipping.

Notes

Press the panko crumbs onto the chicken firmly to prevent bald spots, fry in batches if needed, and keep finished cutlets on a rack to maintain crispiness.