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Crispy Chicken Katsu Cutlets
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Ingredients
0 of 10 gathered
Step by step
Method
4 steps
- 1
Pound chicken breasts to an even ½-inch thickness between plastic wrap — even thickness means even cooking. Season both sides with salt and pepper.
- 2
Set up three shallow dishes: flour, beaten eggs, and panko. Dredge each cutlet in flour (shake off excess), dip in egg, then press firmly into panko so the crumbs stick everywhere. Rest 5 minutes so the coat grabs.
- 3
Heat ½ inch of neutral oil in a skillet to about 350°F — a breadcrumb should sizzle steadily. Fry 3–4 minutes per side until deep golden and the thickest part hits 165°F. Don't crowd; work in batches. Drain on a wire rack, not paper towels, so the bottom stays crisp.
- 4
Slice into finger-wide strips. Serve with shredded cabbage, steamed rice, and tonkatsu sauce (or ketchup mixed with Worcestershire-style sauce). The crust should shatter when you cut in.