Chicken Katsu Recipe

Prepare the chicken

Trim any excess fat from the chicken breasts. Place each breast between two pieces of plastic wrap or in a resealable bag and gently pound with a meat mallet or heavy pan until about 1/2 inch (1.3 cm) thick and even. This ensures quick, even cooking.

Season

Season both sides of the flattened chicken breasts with kosher salt and freshly ground black pepper.

Set up breading station

Place the all-purpose flour in a shallow dish. In a second shallow bowl, whisk the two eggs with the 2 tablespoons milk until combined. In a third shallow dish, pour the panko breadcrumbs. If you like extra flavor, stir 1/4 tsp salt and 1/4 tsp pepper into the panko.

Bread the chicken

Dredge each seasoned breast lightly in flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then press firmly into the panko so the breadcrumbs adhere evenly. For a thicker crust, repeat egg dip and panko for a double coating. Place breaded pieces on a wire rack set over a baking sheet to rest for 10 minutes — this helps the coating adhere.

Heat the oil

In a large skillet (10–12 inch) or a heavy-bottomed pan, pour in about 1/2 to 3/4 inch of neutral oil (approximately 1 cup). Add the butter, if using, to flavor the oil. Heat over medium-high until the oil reaches 350°F (175°C) or a breadcrumb sizzles and browns in about 20–30 seconds. If you don’t have a thermometer, test with a small piece of panko: it should turn golden in ~30 seconds.

Fry the cutlets

Working in batches to avoid crowding, carefully place breaded chicken into the hot oil. Fry 3–4 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed so the crust browns without burning before the center cooks through. Use tongs to transfer cooked cutlets to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (about 200°F / 95°C) while you finish remaining cutlets.

Slice for serving

Let the cutlets rest 2 minutes, then slice into 1/2-inch strips across the grain for serving. This produces the classic katsu presentation.

While the cutlets rest or while frying the last batch, combine the ketchup, Worcestershire sauce, soy sauce, mirin or rice vinegar, brown sugar, Dijon mustard (if using), and garlic powder in a small bowl. Whisk until smooth and taste; adjust balance with more brown sugar for sweetness, vinegar for tang, or Worcestershire for umami. Transfer to a serving bowl or jar.

Plate each portion with a bed of shredded cabbage and 1 cup steamed white rice. Arrange sliced chicken katsu on top or beside the cabbage. Spoon or drizzle tonkatsu sauce over the cutlets and garnish with lemon wedges and chopped scallions if using. Serve immediately so the crust stays crisp.