Chicken Katsu is a classic Japanese home-cooked meal served with tonkatsu sauce and a side of shredded cabbage salad. These tender and crispy panko-breaded cutlets are surprisingly easy to make, even on a busy weeknight! They also freeze well and make for a delicious meal prep menu. 

PRINT RECIPE ▶ https://www.justonecookbook.com/chicken-katsu/

INGREDIENTS

1 piece boneless, skinless chicken breast (9.5 oz or 270 g; you can also use the same weight of chicken thighs or tenders)
½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
⅛ tsp freshly ground black pepper
1 large egg (50 g each w/o shell)
½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) (for the egg)
3 Tbsp all-purpose flour (plain flour)
1 cup (60 g) panko (Japanese breadcrumbs)
3 cups (720 ml) neutral-flavored oil (vegetable, rice bran, canola, etc) (for deep frying; you should have 1.5 inches (3.8 cm) of oil in the pot)

To Serve
Tonkatsu Sauce (for drizzling over chicken katsu; you can also make my homemade tonkatsu sauce: https://www.justonecookbook.co....m/tonkatsu-sauce-rec
shredded cabbage (optional)
Japanese sesame dressing (optional)
tomato (optional)

INSTRUCTIONS with step-by-step pics ▶ https://www.justonecookbook.com/chicken-katsu/

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How to Make Japanese Chicken Curry (Recipe) チキンカレーの作り方 (レシピ)