Classic Japanese Chicken Katsu
Traditional dish · Japanese
A quintessential Japanese comfort food, featuring a tender chicken cutlet coated in crispy panko breadcrumbs and deep-fried to golden perfection. Served with a tangy katsu sauce.
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Ingredients
- Chicken breast4 boneless, skinless
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- All-purpose flour1/2 cup
- Eggs2 large
- Panko breadcrumbs2 cups
- Vegetable oilfor frying
- Katsu sauce1/2 cup
- Shredded cabbage2 cups
- Karashi mustardto taste
Steps
- 1
Pound chicken breasts to about 1/2 inch thickness. Season both sides with salt and pepper.
- 2
Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- 3
Dredge each chicken cutlet in flour, then dip in egg, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.
- 4
Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- 5
Carefully fry the chicken cutlets for 3-4 minutes per side, until golden brown and cooked through. Do not overcrowd the pan.
- 6
Remove chicken from oil and drain on a wire rack or paper towels.
- 7
Slice the katsu into strips. Serve immediately with katsu sauce, shredded cabbage, and karashi mustard.
