Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 chicken cutlets (about 5 oz/140 g each), salt & pepper
- 1 cup (125 g) all-purpose flour
- 2 large eggs, beaten with 1 tbsp water
- 2 cups (100 g) panko breadcrumbs
- Neutral oil for frying (about 3 cups/750 ml; 1/2 inch depth)
- Cooked short-grain rice (about 4 cups)
- 3 cups thinly shredded green cabbage
- Katsu sauce: 1/3 cup ketchup, 2 tbsp Worcestershire, 1 tbsp soy, 1 tsp Dijon, 1 tsp sugar, 1 tsp rice vinegar
- Optional curry gravy: 1 tbsp oil, 1 small onion, 1 small carrot, 2 cups stock, 2 curry roux blocks
Do This
- 1. Pound chicken to 1/2 inch (1.3 cm); season with 1 tsp salt and 1/2 tsp pepper.
- 2. Dredge: flour → beaten eggs → panko, pressing crumbs on firmly.
- 3. Heat oil to 350°F/175°C in a skillet (1/2 inch depth).
- 4. Fry cutlets 2–3 minutes per side until deep golden and 160°F/71°C inside; drain on a rack.
- 5. Stir katsu sauce ingredients in a bowl; or simmer curry gravy (onion + carrot + stock 8–10 minutes), whisk in curry roux to thicken.
- 6. Slice chicken into strips; serve over hot rice with shredded cabbage; drizzle katsu sauce or ladle curry on the side.
Why You’ll Love This Recipe
- Crisp, ultra-light panko crust with juicy chicken inside—classic plate-lunch comfort.
- Two sauce paths: tangy katsu sauce or cozy Japanese-style curry gravy.
- Simple, repeatable technique that fries fast and clean at home.
- Great for meal prep: fry and slice, then reheat to crisp perfection.
Grocery List
- Produce: Green cabbage, yellow onion, carrot, lemon (optional), scallions (optional)
- Dairy: Eggs
- Pantry: Boneless skinless chicken cutlets, panko breadcrumbs, all-purpose flour, neutral frying oil, short-grain rice, ketchup, Worcestershire sauce, soy sauce, Dijon mustard, sugar, rice vinegar, Japanese curry roux, low-sodium chicken stock, salt, black pepper, sesame seeds (optional)
Full Ingredients
Chicken Katsu
- 4 boneless skinless chicken cutlets (about 5 oz/140 g each) or 2 chicken breasts butterflied and pounded to 1/2 inch (1.3 cm)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup (125 g) all-purpose flour
- 2 large eggs, beaten with 1 tablespoon water
- 2 cups (100 g) panko breadcrumbs
- Neutral oil for frying (canola, peanut, or rice bran), enough for 1/2 inch (1.3 cm) depth—about 3 cups/750 ml
Katsu Sauce
- 1/3 cup (80 ml) ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated sugar (or honey)
- 1 teaspoon rice vinegar (or mirin)
Optional Japanese-Style Curry Gravy
- 1 tablespoon neutral oil
- 1 small yellow onion, thinly sliced (about 1 cup/150 g)
- 1 small carrot, diced (about 1/2 cup/70 g)
- 2 cups (480 ml) low-sodium chicken stock (or water)
- 2 curry roux blocks (about 40 g), mild or medium-hot
- 1 teaspoon soy sauce
- Optional: 1 teaspoon honey or 2 tablespoons grated apple for gentle sweetness
For Serving
- Cooked short-grain rice, about 4 cups (cook 1 1/3 cups/260 g raw rice with 1 2/3 cups/395 ml water)
- 3 cups (about 180 g) very thinly shredded green cabbage
- Lemon wedges, toasted sesame seeds, and sliced scallions (optional)
Step-by-Step Instructions
Step 1: Cook rice and prep the cabbage
Rinse 1 1/3 cups (260 g) short-grain rice until the water runs mostly clear. Cook with 1 2/3 cups (395 ml) water in a rice cooker or on the stovetop. Keep warm. Finely shred the cabbage and soak in ice water for 5 minutes to crisp. Drain well and pat dry with towels; refrigerate until serving.
Step 2: Make the sauces (katsu and optional curry)
For katsu sauce, whisk together ketchup, Worcestershire, soy sauce, Dijon, sugar, and rice vinegar in a small bowl; set aside.
For curry gravy (optional), heat 1 tablespoon oil in a saucepan over medium heat. Add onion and carrot; cook until softened and lightly golden, 5–7 minutes. Stir in stock and simmer 8–10 minutes until vegetables are tender. Remove from heat, whisk in curry roux blocks until dissolved, then return to low heat and cook 2–3 minutes until glossy and nappe-thick. Season with soy sauce and honey (if using). Keep warm over very low heat.
Step 3: Flatten and season the chicken
If using breasts, butterfly and pound to an even 1/2 inch (1.3 cm) thick. Pat dry thoroughly. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Step 4: Set up a breading station
Place flour in one shallow dish, beaten eggs in a second, and panko in a third. Dredge each cutlet in flour, shaking off excess. Dip in egg, letting excess drip. Press firmly into panko, turning and pressing to coat all sides. Set on a rack for 5 minutes to help the coating adhere.
Step 5: Fry to golden perfection
Pour oil into a large skillet to 1/2 inch (1.3 cm) depth and heat to 350°F (175°C). Fry 1–2 cutlets at a time without crowding. Cook 2–3 minutes per side until the crust is deep golden and the thickest part reads 160°F (71°C). Adjust heat to maintain 325–350°F (163–175°C). Transfer to a rack and sprinkle lightly with salt. Rest 5 minutes (carryover brings it to 165°F/74°C).
Step 6: Slice and plate
Slice cutlets into 3/4-inch (2 cm) strips. Mound hot rice in bowls or plates, add a fluffy pile of shredded cabbage, and arrange the chicken on top. Drizzle with katsu sauce and sprinkle with sesame seeds and scallions if you like. Alternatively, serve with a generous ladle of curry gravy alongside or partially over the chicken.
Step 7: Serve with a lemony finish (optional)
A quick squeeze of lemon over the chicken brightens the rich crust and savory sauce—especially nice if you’re using katsu sauce.
Pro Tips
- Dry is key: Pat chicken completely dry before breading so the panko stays crisp.
- Press the crumbs: Firm pressure helps panko stick and creates that signature craggy crust.
- Mind the temperature: 350°F/175°C oil gives a golden crust without greasiness; use a thermometer.
- Rest on a rack, not paper towels: Airflow keeps the underside crisp.
- Ultra-thin cabbage: Use a sharp knife or mandoline, then briefly ice-soak for restaurant-level crunch.
Variations
- Air-Fryer Katsu: Spray breaded cutlets with oil and cook at 390°F/200°C for 10–12 minutes, flipping halfway, until 165°F/74°C.
- Pork Tonkatsu: Swap in 4 pork loin cutlets (1/2 inch thick). Fry 3–4 minutes per side.
- Spicy Katsu: Stir 1–2 teaspoons gochujang or sriracha into the katsu sauce for a gentle kick.
Storage & Make-Ahead
Fried cutlets keep 2 days in an airtight container in the refrigerator. Reheat on a wire rack over a sheet pan at 400°F/205°C for 10–12 minutes (or air-fryer at 360°F/182°C for 5–7 minutes) until re-crisped and hot. Katsu sauce keeps 1 week chilled. Curry gravy keeps 3 days; rewarm gently and thin with a splash of stock as needed. For make-ahead, bread cutlets and freeze uncooked on a tray; once solid, store up to 2 months. Fry from frozen at 325–340°F (163–171°C) for 4–5 minutes per side, watching color and temperature.
Nutrition (per serving)
Approximate (with katsu sauce, without curry): 750 kcal; 38 g protein; 82 g carbohydrates; 28 g fat; 4 g fiber; 1180 mg sodium. Values will vary based on oil absorption, rice portion, and sauce quantity.
