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Chicken Katsu · Pan-Fried

Pan-Fried Chicken Katsu

Japanese-inspired chicken cutlets in a light, extra-crunchy panko crust, shallow-fried in a skillet and sliced into strips. Serve with rice, shredded cabbage and a quick homemade katsu-style sauce.

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Prep
20 min
Cook
16 min
Total
36 min
Serves
4
Level
Medium

Ingredients

Katsu-style sauce

  • ¼ cup ketchup
  • 2 tbsp worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp sugar

Chicken

  • 2 boneless skinless chicken breasts, about 1.5 lb total
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • ½ cup all-purpose flour
  • 2 large eggs
  • 1 ½ cups panko
  • 1 cup vegetable oil, for frying

To serve

  • 2 cups green cabbage, very thinly shredded
  • cooked short-grain rice
  • lemons, cut into wedges (optional)

Cook to 165°F inside (check with a thermometer).

Steps

  1. Stir the ketchup, worcestershire, soy sauce and sugar together in a small bowl until the sugar dissolves. Set aside.
  2. Lay a chicken breast flat on a cutting board. Holding your knife parallel to the board, slice it in half through the thickness to make two thin cutlets. Repeat with the other breast.
  3. Put the cutlets between sheets of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness. Season both sides with the salt and pepper.
  4. Set up three shallow bowls: flour in the first, eggs beaten with 1 tablespoon water in the second, panko in the third.
  5. Coat a cutlet in flour and shake off the extra, dip it in egg and let it drip, then press it firmly into the panko on both sides. Set it on a plate and repeat. Wash your hands.
  6. Pour the oil into a 12-inch skillet (about 1/3 inch deep) and heat over medium to 350°F (175°C). Never leave hot oil unattended.
  7. Lay two cutlets in the oil, away from you, and fry until the bottom is deep golden.
  8. Flip with tongs and fry until the second side is golden and the thickest part reads 165°F (74°C).
  9. Move the cutlets to a wire rack over a sheet pan. Fry the remaining cutlets the same way.
  10. Let the cutlets rest on the rack so the crust sets.
  11. Slice each cutlet crosswise into 1-inch strips and serve with rice, cabbage, lemon wedges and the sauce for drizzling.

Tip: Boneless thighs make extra-juicy katsu. Pound them flat and fry the same way.

Tip: Keep one hand for the flour and panko and the other for the egg so your fingers don't get breaded.

Storage: Refrigerate up to 3 days. Reheat on a rack in a 400°F oven for 8 to 10 minutes to re-crisp.

Estimated nutrition per serving: 420 calories · protein 46 g · carbohydrates 37 g · fiber 2 g · sugars 10 g · fat 8 g (saturated 2 g) · sodium 1,160 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 11 of 11 ingredients.