Chicken Katsu (Japanese Breaded Chicken Cutlets) Recipe

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Recipes.net Team Modified: March 24, 2022

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!

Chicken Katsu (Japanese Breaded Chicken Cutlets) Recipe

How To Make Chicken Katsu (Japanese Breaded Chicken Cutlets)

A classic chicken cutlet coated in Japanese panko breadcrumbs for a tender and crunchy finish!

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Serves:

Ingredients

For Breaded Chicken:

  • 1 lb chicken breasts, boneless and skinless, halved crosswise and lightly flattened to ¼-inch thick
  • cups panko breadcrumbs
  • ½ cup all purpose flour
  • 2 eggs, beaten
  • 5 cups vegetable oil, (up to 8 cups), for frying
  • salt and ground black pepper, to season

For Homemade Katsu Sauce:

  • 6 tbsp ketchup
  • 6 tbsp Worcestershire sauce
  • tbsp molasses
  • 2 tsp soy sauce, preferably low sodium
  • 2 tsp brown sugar
  • 1 tsp ginger, grated, fresh
  • tsp ground cloves

To Serve:

  • 1 oz green cabbage, shredded
  • 2 lemon wedges
  • 1 cup rice, steamed
  • tsp green onions, thinly sliced
  • tsp black sesame seeds

Instructions

  1. Combine all ingredients for the tonkatsu sauce and stir until evenly incorporated. Set aside.
  2. Season chicken cutlets with salt and pepper, toss to incorporate.
  3. Prepare the breading station for your chicken katsu by placing flour, eggs, and breadcrumbs into 3 separate bowls.
  4. Dredge the cutlets in flour, dip in egg, and coat in breadcrumbs until well coated.
  5. Preheat your oil ready for frying, and line a wire rack with a baking sheet.
  6. Deep fry the chicken in batches for roughly 5 minutes, turning over as necessary until the chicken is golden and cooked through.
  7. Drain your fried cutlets onto your wire rack.
  8. 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.
  9. Serve with steamed rice, lemon wedges, cabbage, and extra tonkatsu sauce. Garnish with black sesame seeds and green onions,

Nutrition

  • 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
Nutrition Disclaimer
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