Chicken Katsu with Panko Crust
Dinner · Japanese
Golden-fried chicken cutlets with a crispy panko coating, served with tonkatsu sauce and shredded cabbage for a beloved Japanese diner classic.
Recipe code LLUFUY · enter it in Anychef
Ingredients
- 4 Chicken Breast
- 0.75 cup Panko
- 2 Eggs
- 0.5 cup all-purpose flour
- 2 cups Cabbage
- 0.5 cup ketchup
- 2 tablespoons Worcestershire
- 1 tablespoon brown sugar
- Vegetable Oil
- Salt
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Save this recipeInstructions
- Step 1 of 6
Place each chicken breast between plastic wrap and pound to 0.5 inch thickness with a meat mallet.
- Step 2 of 6
Set up three shallow bowls with flour, beaten eggs, and panko. Season chicken with salt and pepper.
- Step 3 of 6
Dredge chicken in flour, then egg, then panko, pressing gently so coating adheres.
- Step 4 of 6
Heat 0.5 inch vegetable oil in a large skillet to 350 degrees F. Fry chicken 4-5 minutes per side until golden brown.
- Step 5 of 6
Mix ketchup, Worcestershire, and brown sugar to make tonkatsu sauce.
- Step 6 of 6
Serve katsu over shredded cabbage with tonkatsu sauce on the side.
