Chicken Katsu
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Prep Time
8 mins
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Cook Time
8 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
333 kcal
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Course
Main Course
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Cuisine
Japanese
Chicken Katsu
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Golden and crispy, chicken katsu is a Japanese fried chicken cutlet coated in panko breadcrumbs, ready in under 30 minutes with just a handful of simple ingredients.
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Ingredients
- 2 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup all-purpose flour
- 2 cups panko breadcrumbs
- 2 large eggs
- neutral oil (vegetable, canola or peanut oil)
For Serving
- tonkatsu sauce
- shredded green cabbage
Instructions
Prepare the Chicken
- Slice each chicken breast horizontally to create two thinner cutlets.
- Place each piece between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until about ¼ inch thick.
- Sprinkle salt and pepper evenly on both sides of each chicken cutlet.
Bread the Chicken
- Set up the breading station by placing the flour in one shallow bowl, beating the eggs and 1 teaspoon of oil in a second shallow bowl, and placing the panko breadcrumbs in a third shallow bowl. (Note: A drizzle of oil with the egg mixture will help the breading adhere to the chicken.)
- Dredge each cutlet in flour, shaking off excess.
- Dip in the beaten eggs, coating both sides well.
- Press into the panko breadcrumbs until evenly coated, ensuring each cutlet is well-covered for a crispy finish.
Cook the Chicken
- Heat about ⅔ inch of oil in a large skillet over medium-high heat. Once the oil is hot (about 350°F or when a breadcrumb drops into it, it sizzles immediately), carefully add the breaded cutlets.
- Fry each cutlet for about 3-4 minutes per side or until golden brown, and cooked through. Remove and drain on a paper towel-lined plate.
Serve
- Slice the chicken katsu into strips and drizzle with katsu sauce. Serve with a side of shredded green cabbage and rice.
Notes
- Pound the Chicken Evenly: Use a meat mallet to pound the chicken breasts to an even thickness. This ensures they cook quickly and evenly, preventing dry spots or undercooked areas.
- Season Each Layer: Season the chicken with salt and pepper, and don’t forget to add a pinch to the flour and egg mixture. This builds flavor in every bite.
- Add Oil to the Egg Mixture: Mix a teaspoon of neutral oil into the beaten eggs. This helps the panko breadcrumbs stick better and creates a crispier, more even coating.
- Press the Breadcrumbs Firmly: Gently press the chicken into the panko to ensure the coating sticks well and doesn’t fall off during cooking.
- Don’t Overcrowd the Pan: When frying, cook the chicken in batches so each piece gets properly crisped without steaming.
- Let the Chicken Rest: After cooking, let the katsu rest for a few minutes to lock in the juices before slicing and serving.
Nutrition Information
Show Details
Calories
333kcal
(17%)
Carbohydrates
46g
(15%)
Protein
22g
(44%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
129mg
(43%)
Sodium
903mg
(38%)
Potassium
339mg
(10%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
153IU
(3%)
Vitamin C
1mg
(1%)
Calcium
78mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 22g | 44% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 129mg | 43% |
| Sodium | 903mg | 38% |
| Potassium | 339mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 153IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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