Chicken Katsu (Japanese Fried Chicken Cutlet)

These panko-crusted fried chicken cutlets are tender and super crispy. They’re usually served with rice and a shredded cabbage side salad for a fresh crunch!

What is Katsu?

Katsu is a Japanese-style fried panko-breaded cutlet, typically made with pork loin or fillets (tonkatsu). It is served with rice, a shredded cabbage salad, and a katsu dipping sauce.

Katsu can also be made with chicken breast fillets, like this recipe, or with beef too! If you are looking for a meat alternative, you can opt to use firm tofu!

What you’ll need:

• Chicken breast fillets: white meat is typically used, but feel free to use dark meat or swap chicken out for pork cutlet or even thinly sliced beef!
• Panko bread crumbs: I recommend only panko for this since it yields the crispiest crust!
• Eggs: for egg wash
• All-purpose flour: for dredging the chicken before coating it in egg + panko
• Neutral oil: for shallow frying the chicken cutlets
• Salt + pepper: for seasoning the chicken before frying

How to make Chicken Katsu:

1. Season your chicken cutlets with salt and pepper on both sides.
2. Dredge the chicken cutlets in all-purpose flour. Shake off any excess flour.
3. Dip the chicken cutlets in egg, then coat the chicken cutlets in panko bread crumbs. Lightly press both sides of the chicken cutlets with your fingers to coat every inch of the chicken cutlet.
4. Shallow fry the chicken cutlets in hot oil until golden brown and the internal temperature reaches 165ºF. Let it rest for 5 minutes before slicing.
5. Serve with rice and shredded cabbage salad!

Watch how to make Chicken Katsu:

More Favorite Recipes

• Mille-Feuille Nabe (Japanese Hot Pot)
• Clementine Sando (Japanese Fruit Sandwich)
• Japanese Pumpkin Porridge (Hobak-juk)
• Karaage (Japanese Fried Chicken)
• Furikake Rice Krispies
• Korean Curry Rice

I hope you enjoy this Chicken Katsu recipe! Please leave me a star rating and comment to let me know your thoughts! Happy cooking, xoxo!!

Chicken Katsu

Serves: 3 Prep Time: 15 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 3 chicken breast fillets
• 1½ cups panko bread crumbs
• 2 eggs, beaten
• 1 cup all-purpose flour
• 1½ -2 cups neutral oil, for frying
• pinch salt & pepper, to season

Instructions

1. Season both sides of the chicken cutlets with salt and pepper.
2. Dredge the chicken cutlets in all-purpose flour, making sure to shake off any excess flour.
3. Dip the chicken cutlets in the egg wash, then coat the chicken cutlets in panko bread crumbs. Lightly press both sides of the chicken cutlets with your fingers to coat every inch of the chicken cutlet.
4. Heat your oil to 325ºF on medium-high heat. Shallow fry the chicken cutlets in hot oil until golden brown and the internal temperature reaches 165ºF. Let it rest for 5 minutes before slicing.
5. Serve with rice and shredded cabbage salad!