Chicken Katsu Recipe

There’s something so satisfying about the crisp bite of chicken katsu — golden on the outside, juicy and tender on the inside. I remember the first time I made it at home: I couldn’t believe how easy it was to get restaurant-style results with just a few pantry basics.

It’s now one of my go-to comfort dishes, especially when I want something crunchy, quick, and super kid-friendly. Whether you serve it with rice and tonkatsu sauce or layer it in a sandwich, this crispy cutlet never disappoints.

Prep Time:

15 minutes

Cook Time:

10 minutes

Total Time:

25 minutes

Servings:

4 people

Ingredients:

Here’s what you’ll need to create crispy, flavorful chicken katsu right at home. Every item adds to the perfect texture and taste, so I recommend keeping it classic for your first try.

• 2 large boneless, skinless chicken breasts – Halved lengthwise for thinner cutlets that cook evenly
• Salt and pepper – To season both sides of the chicken before breading
• ½ cup all-purpose flour – Helps the egg mixture stick
• 2 large eggs, beaten – Acts as the glue to hold the breadcrumbs on
• 1 cup panko breadcrumbs – These Japanese-style flakes give the crispiest crust
• ½ cup neutral oil (like vegetable or canola) – For shallow frying with even browning
• Optional: lemon wedges and chopped parsley – For a fresh finish
• Optional: tonkatsu sauce – A sweet-savory Japanese sauce perfect for dipping

Equipment:

Here’s what I use to make sure everything comes together smoothly, and why each tool helps:

• Cutting board and sharp knife – For slicing the chicken into cutlets
• 3 shallow bowls – One each for flour, egg, and breadcrumbs
• Meat mallet or rolling pin – To gently pound chicken to even thickness
• Skillet or frying pan – Wide enough for shallow frying the cutlets
• Tongs – For flipping the chicken without splashing oil
• Wire rack or paper towel-lined plate – For draining and keeping the crust crisp

Method:

Step 1: Prep the chicken
Slice each chicken breast in half horizontally to make 4 thin cutlets. Lightly pound to even thickness. Season both sides with salt and pepper.

Step 2: Bread the cutlets
Set up a dredging station: one bowl with flour, one with beaten eggs, and one with panko. Dredge each cutlet in flour (shake off excess), dip in egg, and then coat generously with panko breadcrumbs. Press gently to help them stick.

Step 3: Fry until golden
Heat about ½ cup oil in a skillet over medium heat. Once hot, add the cutlets and fry for 3–4 minutes per side, or until golden brown and fully cooked (internal temp 165°F). Don’t overcrowd the pan — cook in batches if needed.

Step 4: Rest and serve
Transfer to a wire rack or paper towel-lined plate to drain. Let rest 2 minutes before slicing. Serve with lemon wedges and tonkatsu sauce, or enjoy it with rice and a side salad.

Notes:

If using thick chicken breasts, slice carefully for even cutlets. Panko gives the best crunch — avoid substituting with regular breadcrumbs. Keep the oil temperature steady for even frying. Leftovers can be crisped up in the oven or air fryer the next day.

Variations I’ve Tried and Loved:

Here are a few spins on chicken katsu that still keep the spirit of the dish:

• Spicy katsu: Add cayenne or chili powder to the flour or serve with spicy mayo
• Katsu sandwich: Slice and layer in toasted bread with slaw and tonkatsu sauce
• Air fryer version: Spray with oil and air fry at 400°F for 10–12 minutes
• Katsu curry: Serve over rice with Japanese-style curry sauce poured on top

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How I Like to Serve It:

My favorite way is classic — over hot white rice with a drizzle of tonkatsu sauce and a crunchy cucumber salad on the side. For an easy dinner, pair it with steamed edamame or a miso soup. It also works beautifully in bento boxes for lunch.

Make Ahead and Storage Tips:

You can bread the chicken ahead of time and refrigerate for a few hours before frying. Cooked cutlets keep well in the fridge for up to 3 days. To reheat, use an oven or air fryer at 350°F until warmed and crispy. Avoid microwaving if you want to preserve the crunch.

Nutrition:

Calories: ~420 per serving
Protein: 29g
Carbohydrates: 22g
Fat: 23g
Sodium: 480mg
Nutrition values are estimates and may vary based on ingredients and size of cutlets.

WRMP Recipe Card:

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Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes — boneless, skinless chicken thighs work great and stay very juicy. Just pound them lightly for even cooking.

What oil is best for frying katsu?

Use a neutral oil like canola or vegetable. Peanut oil also works well and adds a subtle flavor.

Can I freeze katsu?

Yes, you can freeze the breaded (uncooked) cutlets or the cooked ones. Reheat cooked katsu in the oven or air fryer.