Chicken Katsu is one of Japan’s most loved comfort foods. Crispy on the outside and juicy on the inside, this breaded chicken cutlet is simple, satisfying, and perfect for both kids and adults. It is often served with shredded cabbage and rice, and dipped in tangy tonkatsu sauce. The dish itself is a Japanese adaptation of European cutlets, introduced in the late 19th century, but over time it became a staple in homes, school lunches, and casual restaurants.
Ingredients (2 servings)
- 2 chicken breasts (pounded thin)
- ½ cup flour
- 1 egg (beaten)
- 1 cup panko breadcrumbs
- Sunflower oil (for frying)
Tonkatsu sauce optional for serving, not counted in the 5 core ingredients.
Instructions
- Pound the chicken breasts to even thickness and season lightly with salt and pepper.
- Dredge each piece first in flour, then dip in the beaten egg, and finally coat well with panko breadcrumbs.
- Heat sunflower oil in a pan over medium heat until hot.
- Fry the chicken cutlets until golden brown and crispy on both sides, about 3–4 minutes per side.
- Drain on paper towels, slice into strips, and serve immediately with tonkatsu sauce.
Tips & Variations
- Slice into bite-sized strips before serving to make it easier to eat.
- Pair with steamed rice and shredded cabbage for a traditional presentation.
- Use pork instead of chicken to make Tonkatsu, another popular version.
What makes Chicken Katsu so popular is its balance of texture and flavor. With just a few pantry ingredients, you can create something that feels like a treat but is easy enough for a weekday dinner. It is quick to prepare, fun to eat, and pairs well with almost anything, from salad to curry.
Enjoy!
