🍱 Chicken katsu
Chicken katsu is a chicken breast cutlet coated in flour, egg and light, flaky panko breadcrumbs, then deep-fried until crisp and golden. It is sliced into strips and served with a thick, sweet-tangy tonkatsu sauce, usually alongside finely shredded cabbage and a bowl of rice. The coating is airy and crunchy, the meat inside tender and juicy.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 chicken breasts (about 150 g each)
- 3 tbsp flour
- 1 egg, beaten
- 60 g panko breadcrumbs
- Salt and pepper
- Oil for deep-frying
- 4 tbsp tonkatsu sauce
- Finely shredded cabbage to serve
Method
- Butterfly or flatten the chicken to an even thickness and season it.
- Coat each piece in flour, dip it in the egg, then press firmly into the panko.
- Deep-fry at 170 °C for 5–6 minutes, turning once, until golden and cooked through.
- Rest on a rack for 2 minutes, slice into strips and serve with tonkatsu sauce and shredded cabbage.
How to make it lighter
- Bake the coated cutlets at 220 °C on a rack, sprayed lightly with oil, for about 20 minutes.
- Serve the sauce on the side for dipping instead of pouring it over.
- Make the cabbage the biggest part of the plate and keep the rice to a small bowl.
History
Katsu belongs to yōshoku, the Western-influenced cooking that developed in Japan from the late nineteenth century; the word is a shortening of katsuretsu, from the English cutlet. The pork version came first, and chicken katsu followed as a popular lighter alternative.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →