Katsu (chicken Cutlet) Recipe

Prepare chicken

If using thighs, trim excess fat. If pieces are thick, place each between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch (1.25 cm). This ensures even cooking and makes cutting easier.

Pat chicken dry with paper towels. Season both sides with kosher salt (1 tsp total), 1/2 tsp black pepper and 1/2 tsp garlic powder.

Lightly dredge each seasoned piece in 1/2 cup all-purpose flour, shaking off excess. The flour helps the egg wash adhere.

Set up three shallow dishes: (1) flour (already used for initial dredge), (2) egg wash, (3) panko mixture. In a bowl whisk 2 large eggs with 2 tbs milk or water until uniform.

In the third dish combine 2 cups panko breadcrumbs, optional 1/4 cup fine breadcrumbs, 1/4 tsp salt and 1/4 tsp pepper. Toss to mix.

Working one piece at a time: after the initial flour dredge, dip chicken into the egg wash, allowing excess to drip off, then press firmly into the panko mixture so breadcrumbs adhere well. Pick up and gently press to compact crumbs. Place on a sheet tray or plate and let rest 5–10 minutes to allow coating to set. Repeat for all pieces.

Pour about 3 cups neutral oil into a large heavy skillet or shallow pot so oil depth is about 1/2 to 3/4 inch. Heat over medium-high until oil reaches 340–350°F (170–175°C). If you don’t have a thermometer, test by dropping a few panko crumbs — they should sizzle and brown in ~30 seconds.

Fry chicken in batches (do not overcrowd) for 3–4 minutes per side, turning once, until crust is deep golden brown and internal temperature reaches 165°F (74°C). Thicker pieces may need 5–6 minutes per side. Adjust heat to maintain 320–350°F so coating doesn’t burn.

Remove cooked katsu to a wire rack set over a baking sheet to drain excess oil. Alternatively place on paper towels for a minute, then transfer to rack so crust stays crisp. Fry remaining pieces.

If desired, tent with foil and keep warm in a 200°F (95°C) oven briefly while finishing sauce and sides.

While chicken rests, mix 1/4 cup ketchup, 2 tbs Worcestershire sauce, 1 tsp soy sauce, 1 tsp mirin or rice vinegar, 1 tsp brown sugar and 1/2 tsp mustard in a small bowl. Taste and adjust sweetness or acidity to preference. No cooking required; stir until sugar dissolves.

Slice each katsu into 5–6 strips using a sharp knife (cut across the grain for best texture). Arrange on plates over a bed of shredded cabbage with steamed rice on the side.

Drizzle or serve tonkatsu sauce alongside. Garnish with lemon wedge and chopped parsley if using. Serve immediately while hot and crisp.