Deliciously Simple Crispy Katsu Chicken Cutlets Recipe

Succulent chicken breasts take center stage in this delightful katsu chicken cutlets recipe that promises a crispy, golden-brown exterior.

The Japanese-inspired dish delivers a perfect crunch with every single bite.

Tender meat nestles underneath a beautifully seasoned panko coating that shatters delicately when you slice into it.

Home cooks adore this simple yet spectacular meal that brings restaurant-quality flavor to the dinner table.

Rich, golden panko breadcrumbs create an irresistible texture that elevates the humble chicken breast into something extraordinary.

The accompanying dipping sauce adds a tangy, savory complement that makes each mouthful truly memorable.

You’ll want to serve these katsu chicken cutlets alongside steamed rice and a fresh, crisp salad for a complete and satisfying meal.

Instructions for Crispy Katsu Chicken Cutlets

• Chicken Preparation

Slice chicken breasts and gently flatten them using a meat mallet. Season the meat with salt and let it relax in the refrigerator for an hour to enhance tenderness.

• Breading Magic

Create three separate stations: first with flour, second with whisked eggs, and third with crispy panko crumbs. Carefully dip each chicken piece through each station, ensuring complete coverage.

• Golden Frying

Heat oil in a heavy skillet until it shimmers with warmth. Carefully lower chicken pieces into the hot oil, cooking each side until a gorgeous golden-brown crust develops.

• Oven Finishing

Transfer the partially cooked chicken to a preheated oven. Let it continue cooking until the internal temperature reaches a safe 165°F, ensuring juicy and perfectly cooked meat.

• Sauce and Serving

Whisk together tangy sauce ingredients beforehand. When chicken is ready, slice into beautiful strips and drizzle with the zesty sauce. Serve alongside fluffy white rice for a complete meal that’ll make taste buds dance.

Pro Tips for Crispy Katsu Chicken Cutlets

• Crispy Chicken Katsu Cooking Tips & Variations
• Meat Mastery: Use boneless, skinless chicken breasts that are evenly sized for consistent cooking. Choose high-quality, fresh chicken to ensure the best flavor and texture.
• Breading Brilliance: Press panko breadcrumbs firmly onto the chicken to create a super crispy exterior. For extra crunch, try mixing regular panko with Japanese-style extra-crispy panko breadcrumbs.
• Oil Temperature Magic: Use a digital thermometer to maintain exact 350°F oil temperature. If the oil is too cool, chicken absorbs more oil and becomes greasy; if too hot, the outside burns before cooking through.
• Sauce Swap Adventures: Replace traditional tonkatsu sauce with alternatives like spicy sriracha mayo, sweet chili sauce, or tangy korean gochujang for exciting flavor twists. Experiment with homemade or store-bought sauces to match your taste preferences.
• Healthy Hack: For a lighter version, try baking the breaded chicken on a wire rack at 425°F for 15-20 minutes, flipping halfway. Alternatively, use an air fryer at 375°F for a crispy result with minimal oil.

How to Serve Crispy Katsu Chicken Cutlets

• Crowd-Pleasing Plate Partners
• Family-Style Feast: Lay out the crispy katsu chicken strips over steamed white rice, drizzle with tangy tonkatsu sauce, and sprinkle some chopped green onions for a colorful, restaurant-quality presentation that brings everyone together.
• Veggie Harmony: Complement the rich, crunchy chicken with a light cucumber salad or quick pickled vegetables like quick-pickled daikon radish to add refreshing contrast and balance the meal's heartiness.
• Comfort Combo Companion: Serve alongside a warm bowl of miso soup or Japanese-style coleslaw to create a complete meal that satisfies different taste preferences and adds nutritional variety to your dinner spread.
• Sauce Sensation: Offer multiple dipping sauce options like classic tonkatsu sauce, spicy sriracha mayo, or a zesty ponzu sauce to let everyone customize their eating experience and enjoy extra flavor layers.

Crispy Katsu Chicken Cutlets: Storage Advice

• Quick Refrigeration Strategy: Store leftover katsu chicken in an airtight container within 2 hours of cooking. Seal tightly to maintain crispiness and prevent moisture absorption.
• Freezer-Friendly Option: Wrap individual cutlets in plastic wrap, then place in freezer bags. Chicken katsu can stay frozen for up to 3 weeks without losing quality. Thaw overnight in the refrigerator before reheating.
• Crispy Reheat Technique: Avoid microwave methods that turn breading soggy. Restore crunchiness by warming cutlets in a preheated oven at 375°F for 10-12 minutes. Use a wire rack on a baking sheet to help maintain texture and prevent sogginess.
• Smart Meal Prep Approach: Prepare extra chicken katsu during weekend cooking sessions. Slice and portion into lunch-ready containers with rice and sauce compartments. Refrigerated portions stay fresh for 3-4 days, offering convenient grab-and-go meals for busy weekdays.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 520 kcal

Servings: 5

Crispy Katsu Chicken Cutlets Ingredient List

• Ketchup: Provides sweet and tangy base with rich tomato depth, choose a high-quality brand for robust flavor.
• Soy Sauce: Adds umami and saltiness, select naturally brewed varieties for deeper complexity.
• Brown Sugar: Offers caramel-like sweetness, balances the sauce's savory elements.
• Mirin: Brings subtle rice wine sweetness, enhances overall sauce harmony.
• Worcestershire Sauce: Contributes deep, complex flavor with fermented undertones.
• Ginger: Introduces bright, zesty warmth with aromatic kick.
• Garlic: Delivers pungent depth, freshly minced provides most intense flavor profile.

• All-Purpose Flour: Creates initial coating for crispy exterior, helps egg mixture adhere perfectly.
• Eggs, Water: Binding agent that helps breadcrumbs stick securely to chicken surface.
• Panko Breadcrumbs: Guarantees ultra-crispy, light texture with exceptional crunch, choose Japanese-style for best results.

• Chicken Breast: Lean protein base for classic katsu, slice uniformly for even cooking.
• Salt: Enhances chicken's natural flavor, season generously before breading.
• Vegetable Oil: Enables perfect golden-brown frying, choose neutral-flavored oil with high smoke point.

Equipment Needed for Crispy Katsu Chicken Cutlets

• Skillet: Large, heavy-bottomed pan for frying chicken to golden perfection.
• Wire rack: Essential for draining excess oil and keeping chicken crispy.
• Meat mallet or rolling pin: Helps pound chicken to even thickness.
• Plastic wrap: Protects chicken while tenderizing and prevents mess.
• Three mixing bowls: Needed for flour, egg wash, and breadcrumb stations.
• Thermometer: Ensures oil reaches correct frying temperature.
• Cutting board: For preparing and slicing chicken.
• Sharp knife: For cutting chicken into strips after cooking.
• Measuring cups and spoons: For precise ingredient measurements.

Irresistible Katsu Chicken Cutlets Recipe

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4.6 from 35 reviews

• Total Time: 30 minutes
• Yield: 5 1x

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Description

Succulent katsu chicken cutlets deliver a crispy Japanese classic that delights palates with golden-brown panko coating. Juicy chicken paired with tangy sauce offers a perfect balance of textures and flavors you’ll savor with each satisfying bite.

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Ingredients

Scale 1x2x3x

• 1 lb (454 g) boneless skinless chicken breast, cut in half horizontally
• 3 cups (240 g) panko breadcrumbs
• 1 ½ cups (180 g) all-purpose flour
• 3 eggs
• ½ cup (120 ml) ketchup
• 2 tbsps (30 ml) soy sauce
• 1 tbsp (15 ml) mirin
• 2 tsp (10 g) brown sugar
• 2 tsp (10 ml) Worcestershire sauce
• 1 ½ tbsps (22.5 ml) water
• 1 tsp (2 g) freshly grated ginger
• 1 tsp (3 g) finely minced garlic
• Vegetable oil, for cooking
• Salt, to taste

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Instructions

1. Sauce Preparation: Whisk tonkatsu sauce ingredients in a mixing bowl, allowing flavors to meld and intensify for 30 minutes at room temperature.
2. Chicken Preparation: Butterfly chicken breast between plastic wrap, gently tenderizing to quarter-inch thickness using a meat mallet, ensuring uniform texture.
3. Seasoning and Resting: Generously season flattened chicken with salt, then refrigerate for one hour to enhance flavor penetration and tenderness.
4. Breading Setup: Create three distinct stations – flour for initial coating, whisked egg mixture for binding, and panko breadcrumbs for final crispy exterior.
5. Coating Process: Methodically dredge chicken through each station, ensuring complete and even coverage, shaking off excess flour and thoroughly coating with egg and panko.
6. Temperature Regulation: Preheat oven to 200°F and heat vegetable oil in a heavy skillet to precisely 350°F, maintaining optimal cooking conditions.
7. Frying Technique: Submerge breaded chicken in hot oil, achieving a golden, crackling crust by cooking each side for 1-2 minutes until perfectly bronzed.
8. Finishing Touch: Transfer partially cooked cutlets to a wire rack, completing cooking in the oven for 7-8 minutes until internal temperature reaches 165°F for safe consumption.
9. Serving Presentation: Artfully slice crispy chicken into elegant strips, plate alongside steamed rice, and generously drizzle with prepared tonkatsu sauce.

Notes

• Flavor Resting: Allow tonkatsu sauce to sit for 30 minutes before serving, enabling ingredients to blend and intensify taste profiles.
• Chicken Tenderizing Technique: Butterfly and flatten chicken breast between plastic wrap to ensure uniform thickness, promoting even cooking and tender texture.
• Strategic Seasoning Approach: Salt chicken and refrigerate for one hour to enhance moisture retention and flavor penetration.
• Precise Breading Method: Create three-stage breading station with flour, egg wash, and panko crumbs, ensuring complete and consistent coating for maximum crispiness.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch, Snacks
• Method: Frying
• Cuisine: Japanese

Nutrition

• Serving Size: 5
• Calories: 520
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 2 g
• Protein: 28 g
• Cholesterol: 180 mg