Entree: Japan – チキンカツ ➤ chikin katsu (Chicken cutlet)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each - 1 cup (120 g) all-purpose flour, for dredging - 2 large eggs (approx. 3 1/2 oz (100 g)), beaten - 2 cups (200 g) panko breadcrumbs - 1 tsp (5 g) kosher salt - 1/2 tsp (2 g) freshly ground black pepper - 1 1/2 cups (360 ml) vegetable oil, for shallow frying - 4 cups (100 g) shredded green cabbage - 1/2 cup (120 ml) tonkatsu sauce or store-bought Japanese Worcestershire-style sauce - Cooked white rice, for serving (optional)
Show original ingredient measurements
- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each - 1 cup (120 g) all-purpose flour, for dredging - 2 large eggs (approx. 100 g), beaten - 2 cups (200 g) panko breadcrumbs - 1 tsp (5 g) kosher salt - 1/2 tsp (2 g) freshly ground black pepper - 1 1/2 cups (360 ml) vegetable oil, for shallow frying - 4 cups (100 g) shredded green cabbage - 1/2 cup (120 ml) tonkatsu sauce or store-bought Japanese Worcestershire-style sauce - Cooked white rice, for serving (optional)
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
1. Place each chicken breast between plastic wrap and pound to an even thickness of about 1/2 inch (1.27 cm); season both sides with salt and pepper. 2. Set up dredging station: flour in one shallow dish, beaten eggs in second, panko in third. Dredge each breast in flour, dip in egg, then press firmly into panko to coat completely. 3. Heat oil in a large skillet over medium heat until shimmering (about 350°F / 175°C). Fry chicken in batches, 3–4 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C); transfer to a wire rack or paper towels to drain. 4. Slice katsu into strips, serve over rice or alongside shredded cabbage, and drizzle or serve with tonkatsu sauce.
Show original instructions
1. Place each chicken breast between plastic wrap and pound to an even thickness of about 1/2 inch; season both sides with salt and pepper. 2. Set up dredging station: flour in one shallow dish, beaten eggs in second, panko in third. Dredge each breast in flour, dip in egg, then press firmly into panko to coat completely. 3. Heat oil in a large skillet over medium heat until shimmering (about 350°F / 175°C). Fry chicken in batches, 3–4 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C); transfer to a wire rack or paper towels to drain. 4. Slice katsu into strips, serve over rice or alongside shredded cabbage, and drizzle or serve with tonkatsu sauce.
Per serving | Servings: 4
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.