Chicken Cutlet On Rice Recipe

Rinse the rice under cold water until the water runs mostly clear to remove excess starch (about 2–3 minutes). Drain well.

Combine rinsed rice, 1.1 cups water, rice vinegar (if using), and 1/4 tsp salt in a small saucepan. Let sit 10–15 minutes if time allows for more even cooking.

Bring to a gentle boil over medium-high heat, then reduce heat to low, cover tightly, and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Prepare the chicken: place each chicken breast between two pieces of plastic wrap or in a large resealable bag. Using a meat mallet or rolling pin, pound each breast to an even thickness of about 1/2 inch (1.2 cm). This ensures even cooking.

Season both sides of the flattened chicken breasts with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up a breading station: Place 1/2 cup flour in a shallow dish. In a second shallow dish, whisk together 2 eggs and 2 tbsp milk until combined. In a third shallow dish, spread 1.5 cups panko breadcrumbs.

Dredge each seasoned breast in flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then press firmly into the panko so the crumbs adhere well. Place the breaded cutlets on a wire rack or plate.

Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering and a 1-inch piece of panko sizzles when dropped in (about 350°F / 175°C). There should be about 1/4–1/3 inch oil depth for shallow frying.

Fry the cutlets: Carefully add cutlets to the hot oil (work in batches if needed). Fry 3–4 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C). Adjust heat as needed to prevent burning—medium to medium-high typically works.

Transfer fried cutlets to a wire rack set over a baking sheet or paper towels to drain. Let rest 3–5 minutes, then slice each cutlet into 1/2–3/4 inch strips at a slight diagonal for serving.

If using store-bought tonkatsu sauce, taste and adjust quantity as desired. To make a quick homemade tonkatsu-style sauce: whisk 3 tbsp ketchup, 1 tbsp Worcestershire sauce, 1 tsp soy sauce, 1 tsp sugar, and 1 tsp Dijon or brown mustard until combined (this makes approximately 4 tbsp).

Divide the cooked rice between 2 bowls or plates, creating a slight bed for the cutlet. Lay shredded cabbage to one side of the rice (about 1/2 cup per plate).

Place sliced chicken cutlet on top of the rice. Drizzle 2 tbsp tonkatsu sauce over the cutlet (or to taste). If desired, drizzle a little mayonnaise or a mayo-tonkatsu combo in a thin line over the cutlet.

Garnish with 1 tsp sesame seeds and sliced scallions. Serve immediately with lemon wedge on the side for squeezing over the cutlet if desired.