Chicken Katsu W/ Gravy Recipe

Prepare chicken

Trim any fat from the chicken breasts. If breasts are thick, slice horizontally to make 8 thinner cutlets or place between plastic wrap and pound to 1/2-inch thickness with a meat mallet or rolling pin. Pat dry with paper towels.

Season both sides of each cutlet evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder (proportionally from the ingredient amounts).

Set up dredging station

Place 1 cup flour in a shallow dish. In a second shallow bowl, whisk together 2 eggs and 3 tablespoons milk until combined. In a third shallow bowl, place 2 cups panko breadcrumbs.

Lightly coat each seasoned cutlet in flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press firmly into panko breadcrumbs to completely coat. Set breaded cutlets on a rack or tray and let rest 5–10 minutes to help coating adhere.

Fry the cutlets

In a large skillet, add 1 cup vegetable oil and 1 tablespoon unsalted butter. Heat over medium-high until oil registers 350°F (about shimmering and a small breadcrumb sizzles). Working in batches (do not overcrowd), add cutlets and fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Adjust heat as needed to prevent burning.

Transfer cooked cutlets to a wire rack set over a baking sheet and keep warm in a 200°F oven while finishing remaining cutlets. Drain excess oil from the skillet, leaving about 1–2 tablespoons fat for the gravy if desired (or wipe clean and continue).

Slice cutlets into strips for serving or serve whole with lemon wedges if using.

Make roux

If you left 1–2 tablespoons of frying fat in the skillet, use the same pan; otherwise melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Add 2 tablespoons flour and whisk constantly for 1–2 minutes until the raw flour smell cooks off and mixture is golden (roux).

Gradually whisk in 2 cups chicken stock a little at a time to avoid lumps, bringing the mixture to a simmer. Continue whisking until smooth and starting to thicken, about 3–5 minutes.

Stir in 1 tablespoon soy sauce, 1/2 teaspoon Worcestershire sauce, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning as needed.

If you prefer a silkier, richer gravy, whisk in 2 tablespoons heavy cream and simmer 1 minute until heated through. If gravy is too thick, add up to 1/2 cup additional stock to reach desired consistency; if too thin, simmer a few minutes to reduce or whisk in an extra 1/2 teaspoon flour slurry (1 tsp flour mixed with 1 tbsp water) and simmer until thickened.

Keep gravy warm over very low heat until ready to serve.

To serve: place sliced chicken katsu on plates or a bed of steamed rice, spoon hot gravy over the cutlets, and serve immediately with lemon wedges on the side.