Easy Chicken Katsu (Japanese Chicken Cutlet)
Easy Chicken Katsu Japanese Chicken Cutlet with crispy golden panko coating and juicy tender chicken. A quick and comforting Japanese dinner recipe for busy nights.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Dinner, Meal Prep
- Method: Deep Frying
- Cuisine: Japanese
Ingredients
2 boneless skinless chicken breasts
Salt, black pepper, and garlic powder, to season
¼ cup all-purpose flour
1 large egg, beaten
1 cup panko breadcrumbs
Tonkatsu sauce, for serving
Oil, for frying
Instructions
Butterfly each chicken breast by slicing horizontally through the center, leaving one edge intact.
Open the chicken breasts flat and cover with plastic wrap.
Using a meat mallet or the back of a knife, pound the chicken until about ½-inch thick.
Season both sides with salt, pepper, and garlic powder.
Prepare three shallow bowls:
One with flour
One with beaten egg
One with panko breadcrumbs
Dredge each chicken breast in flour, then egg, then panko breadcrumbs, pressing gently so the coating adheres evenly.
Heat about 1½ inches of oil in a large skillet over medium heat until it reaches 340°F (170°C).
Fry the chicken for 3–4 minutes per side until golden brown and fully cooked through.
Transfer to a wire rack or paper towel-lined plate to drain excess oil.
Slice into strips and serve hot with tonkatsu sauce and steamed rice.
Notes
Pounding the chicken evenly helps it cook quickly and stay tender.
Panko breadcrumbs create the signature light and crispy texture.
Homemade tonkatsu sauce can be stored in the refrigerator for up to 1 month.
Leftover chicken katsu can be refrigerated for up to 2 days or frozen for up to 1 month.
To reheat, bake at 350°F (180°C) for 15–20 minutes until crispy and heated through.
