Recipe

Chicken Katsu

Name: Chicken Katsu
Ingredients: 2 boneless, skinless chicken breasts (pounded to 1/2 inch thickness); 1/2 cup all-purpose flour; 1 large egg (beaten); 1.5 cups panko breadcrumbs; 1/2 tsp salt and black pepper; 2 cups neutral oil (for frying); 1/4 cup tonkatsu sauce (for serving)

Japanese

2 | 30 minutes

Sources: Cross-checked against Just One Cookbook and Cooking with Dog.

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How to make Chicken Katsu

2 servings

You’ll need

7 items · tap to check off

Make it step by step

7 steps · 6 min of timed cooking

Season both sides of the **pounded chicken** with salt and pepper to ensure the flavor penetrates the meat.
Dredge the chicken in **flour**, shaking off any excess so you have a very thin, even coating.
Dip the floured chicken into the **beaten egg**, ensuring it is completely moistened for the breading to stick.
Press the chicken firmly into the **panko breadcrumbs**, turning to coat thoroughly and ensuring no bald spots remain.
Heat the **neutral oil** in a heavy-bottomed pan to **350°F**; it should shimmer but not smoke.
Fry the chicken for **3–4 minutes per side** until the crust is **deep golden brown** and the center is cooked through.⏱ 4 min
Drain the cutlets on a **wire rack** for 2 minutes to keep the bottom crust crispy before slicing into strips.⏱ 2 min

💡

Chef’s tip · Using a wire rack instead of paper towels is essential because it prevents steam from making the bottom of your **katsu** soggy.

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