Description
Chicken katsu — breaded, pan-fried cutlets — is Japanese comfort food at its crunchiest. Served over steamed rice with shredded cabbage, pickled ginger, and a drizzle of tonkatsu sauce, it is the kind of bowl that feels like a treat but is really just good technique applied to a chicken breast. The panko coating is what makes the difference — lighter and crunchier than any Western breadcrumb.
Ingredients
Units
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup vegetable oil for frying
- 3 cups cooked Japanese short-grain rice
- 2 cups shredded green cabbage
- 2 tablespoons pickled ginger
- 1/4 cup tonkatsu sauce (store-bought or homemade)
- 1 tablespoon toasted sesame seeds
- 2 green onions, sliced
- Lemon wedges for serving
Instructions
- Place each chicken breast between plastic wrap and pound to an even 1/2-inch thickness.
- Season the chicken with salt and pepper. Set up a breading station: flour in one dish, beaten eggs in another, and panko in a third.
- Dredge each cutlet in flour, then egg, then press firmly into the panko to create a thick, even coating.
- Heat vegetable oil in a large skillet over medium heat to 350°F. Fry the cutlets 4 to 5 minutes per side until deep golden brown and cooked through. Drain on a wire rack.
- Let the cutlets rest 2 minutes, then slice crosswise into thick strips.
- Divide rice among 4 bowls. Arrange the sliced katsu alongside shredded cabbage and pickled ginger.
- Drizzle with tonkatsu sauce and garnish with sesame seeds, green onions, and lemon wedges.
Notes
- Japanese panko breadcrumbs are made from crustless white bread and create a lighter, crispier coating than Italian-style breadcrumbs.
- Medium heat is critical for katsu — too high and the coating burns before the chicken cooks through, too low and it absorbs oil.
- Shredded raw cabbage is not a side thought — in Japan it is considered an essential accompaniment that cuts through the richness of the fried cutlet.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 6
- Sodium: 780
- Fat: 24
- Carbohydrates: 50
- Fiber: 2
- Protein: 40
- Cholesterol: 130