Chicken Katsu Recipe
Crispy panko-breaded chicken cutlets, a take on traditional Japanese tonkatsu, are served with a sweet-and-savory sauce.
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Instructions
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Butterfly chicken breasts into two cutlets, then pound each to 1/2-inch thickness. Marinate chicken in a shallow bowl with soy sauce and sherry for at least 15 minutes, or refrigerate for up to 4 hours.
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Combine 1 tsp salt and 1/2 tsp pepper with flour in a shallow bowl. Remove chicken from marinade (reserve marinade), then coat each cutlet in the seasoned flour.
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Add 1 tsp salt and 1/2 tsp pepper to the reserved marinade. Beat eggs into this mixture until smooth. Dip each flour-coated chicken cutlet into the egg mixture.
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Place panko breadcrumbs in a shallow bowl, add remaining salt and pepper, then stir. Coat egg-dipped chicken cutlets in the panko, pressing to adhere.
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Heat oil over medium-high heat. Fry two cutlets for 2-3 minutes per side, adjusting heat as needed.
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Drain cooked cutlets on paper towels or a cooling rack; keep warm in a 200 F oven while frying remaining cutlets.
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Fry the remaining cutlets. Serve with a sauce, rice, and optional chopped scallions.