Chicken Katsu Recipe

Prepare and pound chicken

Trim any fat from the chicken breasts. Place each breast between two pieces of plastic wrap or in a resealable bag. Gently pound with a meat mallet or rolling pin until about 1/2 inch (1.2 cm) thick and even. This helps even cooking and tenderness.

Season and set up dredging station

Season both sides of each flattened breast with 1/2 tsp salt and 1/4 tsp black pepper (divide the salt and pepper across the two pieces). Set up three shallow dishes: (1) flour, (2) beaten eggs with milk, and (3) panko breadcrumbs spread flat.

Dredge chicken

Working with one piece at a time, lightly coat the chicken in flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then press firmly into the panko so the breadcrumbs adhere well and form an even coating. Place breaded cutlets on a plate and repeat with the second breast.

Fry chicken

Heat a large skillet over medium-high heat and add the neutral oil. When the oil shimmers (about 350°F/175°C), add the breaded cutlets. Fry 3–4 minutes per side until golden brown and an instant-read thermometer in the thickest part reads 165°F (74°C). Adjust heat as needed so the panko browns without burning. You may need to cook in batches if your pan is small.

Finish

Transfer cooked cutlets to a paper towel-lined rack or plate. Add butter to the hot pan and swirl to melt; spoon a little of the butter over the cutlets for extra flavor if desired. Let rest 3–4 minutes, then slice into 1/2-inch strips for serving.

Blend the sauce

In a blender or food processor combine fresh basil leaves, parsley (if using), garlic, mayonnaise, yogurt (or sour cream), rice vinegar or lemon juice, honey, salt, and black pepper. Pulse to start, then drizzle in the oil while blending until smooth. The sauce should be creamy and bright green. If too thick, add water 1 tablespoon at a time until you reach a pourable/dipping consistency.

Taste and adjust

Taste the sauce and adjust seasoning: add more salt, a squeeze of lemon or extra vinegar for brightness, or a touch more honey for sweetness as needed. Chill briefly if you prefer a cool dipping sauce; it can also be served at room temperature.

Plate each chicken katsu sliced over steamed rice or alongside shredded cabbage. Spoon or drizzle basil sauce over the sliced katsu or serve in a small bowl for dipping.

Garnish with sliced scallions, toasted sesame seeds, and a lemon wedge on the side. Serve immediately so the katsu remains crisp.