Chicken Katsu

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 The Spruce Eats / Leah Maroney

  • Total: 27 mins
  • Prep: 15 mins
  • Cook: 12 mins
  • Marinate Time: 15 mins
  • Yield: 4 cutlets (4 servings)

Chicken katsu is a twist on the classic Japanese dish, which is traditionally made with pork. These crispy, crunchy chicken cutlets are topped with a sweet-salty tonkatsu sauce that's simply irresistible. Both kids and adults will be begging you to add this to your weekly dinner rotation. It’s simple enough to make any day of the week, but is a little different than your typical chicken cutlet. It's traditionally Japanese and is often served as an entree at restaurants.

We used crispy panko breadcrumbs for extra crisp and crunch and also marinated the chicken to add even more flavor. If you are pinched for time, feel free to skip the marinade. It will still be delicious!

Ingredients

  • 1 pound chicken breasts
  • 2 tablespoons sherry or rice wine
  • 1 tablespoon soy sauce
  • 3 teaspoons salt (divided)
  • 1 1/2 teaspoons pepper (divided)
  • 1/2 cup flour
  • 3 eggs (beaten)
  • 2 cups panko breadcrumbs
  • 1 cup vegetable oil
  • For serving: short-grain rice, tonkatsu sauce, chopped scallions

Steps to Make It

  1. Gather the ingredients.

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     The Spruce Eats / Leah Maroney
  2. Butterfly the chicken breasts into two separate cutlets. Pound each breast to a 1/2-inch thickness. Add the cutlets to a shallow bowl and top with the soy sauce and sherry (or rice wine). Set aside, covered for at least 15 minutes or up to 4 hours. If marinating for longer than 15 minutes, place in the refrigerator. 

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     The Spruce Eats / Leah Maroney
  3. Add a teaspoon of salt and a 1/2 teaspoon of pepper to the flour in a shallow bowl and stir to combine. Remove the chicken from the marinade and set the marinade aside. You will use it again. Dip each chicken breast into the flour and flip to coat both sides completely. 

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     The Spruce Eats / Leah Maroney
  4. Add a teaspoon of salt and a 1/2 teaspoon of pepper to the bowl of soy sauce and sherry you set aside. Beat the eggs in that mixture until smooth. Dip each of the flour coated chicken cutlets into the egg mixture and flip to coat both sides. 

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     The Spruce Eats / Leah Maroney
  5. Add the panko breadcrumbs to a shallow bowl and add the rest of the salt and pepper to the bowl. Stir to combine and then add the egg coated chicken cutlets to the panko breadcrumb mixture. If you want the coating extra thick you can dip them back into the egg mixture and then back into the breadcrumb mixture. 

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     The Spruce Eats / Leah Maroney
  6. Heat the oil on medium high heat. Check that the oil is hot enough by adding a few breadcrumbs to the oil. If they sizzle, it’s ready. Add two of the cutlets to the hot oil and cook for 2 to 3 minutes per side. Check the edges of the cutlet as it cooks to watch for burning. Turn down or adjust the heat as needed. You are not deep frying the cutlets but you are frying them in a good amount of oil.

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     The Spruce Eats / Leah Maroney
  7. Drain the cutlets onto a paper towel lined plate or place on a cooling rack over a baking sheet. You can keep them warm in a 200 F oven while you fry the other two cutlets. 

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     The Spruce Eats / Leah Maroney
  8. Fry the other two cutlets and then serve with tonkatsu sauce and rice. You can also top with chopped scallions. 

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     The Spruce Eats / Leah Maroney