Prepare a Japanese feast at home with this restaurant-style chicken katsu! These breaded chicken cutlets, also known as tori katsu, are tender and crunchy, best paired with homemade chicken katsu sauce! Serve these with some cabbage and a cup of rice to complete your Japanese dining experience!
How To Make Chicken Katsu (Japanese Breaded Chicken Cutlets)
A classic chicken cutlet coated in Japanese panko breadcrumbs for a tender and crunchy finish!
- Combine all ingredients for the tonkatsu sauce and stir until evenly incorporated. Set aside.
- Season chicken cutlets with salt and pepper, toss to incorporate.
- Prepare the breading station for your chicken katsu by placing flour, eggs, and breadcrumbs into 3 separate bowls.
- Dredge the cutlets in flour, dip in egg, and coat in breadcrumbs until well coated.
- Preheat your oil ready for frying, and line a wire rack with a baking sheet.
- Deep fry the chicken in batches for roughly 5 minutes, turning over as necessary until the chicken is golden and cooked through.
- Drain your fried cutlets onto your wire rack.
- Slice cutlets into thick diagonal slices and transfer to plates. Divide your shredded cabbage into mounds next to the katsu then drizzle the katsu tonkatsu sauce.
- Serve with steamed rice, lemon wedges, cabbage, and extra tonkatsu sauce. Garnish with black sesame seeds and green onions,
- Sugar: 21g
- Calcium: 178mg
- Calories: 822kcal
- Carbohydrates: 113g
- Cholesterol: 206mg
- Fat: 19g
- Fiber: 3g
- Iron: 7mg
- Monounsaturated Fat: 7g
- Polyunsaturated Fat: 4g
- Potassium: 1052mg
- Protein: 47g
- Saturated Fat: 5g
- Sodium: 1304mg
- Trans Fat: 1g
- Vitamin A: 478IU
- Vitamin C: 16mg
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