Cooking Lucid
Chicken Katsu
Crispy panko-breaded chicken cutlets fried until golden and shatteringly crunchy. Served with shredded cabbage, tonkatsu sauce, and steamed rice — the ultimate Japanese comfort food.
Prep 15 min
Cook 20 min
Total 35 min
Serves 4
Ingredients
Step 1 — Bread the chicken
- 4 boneless skinless chicken breasts (pounded to ½ inch thick)
- ½ cup all-purpose flour
- 2 large eggs (beaten)
- 2 cups panko breadcrumbs
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil (for frying)
Step 2 — Serve
- 4 cups shredded cabbage
- Tonkatsu sauce or Bulldog sauce
- Steamed white rice
- Japanese mayonnaise (optional)
- Lemon wedges
Instructions
- 1
Bread the cutlets
Season chicken with salt and pepper. Dredge in flour, dip in beaten egg, then press firmly into panko until fully coated. Rest on a wire rack 10 minutes so the coating adheres.
- 2
Fry until golden
Heat 1 inch of oil to 350°F in a deep skillet. Fry cutlets 3–4 minutes per side until deep golden and cooked through (165°F internal). Drain on a wire rack.
- 3
Serve
Slice each cutlet into strips. Serve over rice with shredded cabbage, tonkatsu sauce, and a drizzle of Japanese mayo. Squeeze lemon over the cabbage.
Nutrition per serving: 480 cal · 42g protein · 38g carbs · 18g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
