Chicken Katsu
Shatter-crisp panko cutlet, tonkatsu sauce, cabbage and rice.
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Rest the fried cutlet on a wire rack, not paper towels. Paper towels trap steam against the bottom and turn the crust soggy within 60 seconds.
Ingredients
Everything below makes 4 servings.
- 1¼ lbchicken breastsbutterflied and pounded to 1/2-inch
- ½ cupall-purpose flour
- 2large eggsbeaten
- 1½ cupspanko breadcrumbs
- ⅓ cuptonkatsu saucefor serving
- ¼ headgreen cabbagevery thinly shredded
- 1lemoncut into wedges
- 1 cupneutral oilfor shallow-frying
- 1½ cupswhite ricerinsed
- 1 tspkosher salt
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 640calories
- 38gprotein
- 62gcarbs
- 26gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Start rice.
- Butterfly chicken breasts open. Cover with parchment, pound to even 1/2-inch thickness with a meat mallet or heavy pan.
- Season chicken with salt on both sides.
- Set up 3 shallow bowls: flour, beaten eggs, panko.
- Shred cabbage very thin (a mandoline helps). Cut lemon wedges.
Bread
Dredge each cutlet in flour (shake off excess), then egg (let drip), then panko - pressing the crumbs in firmly so they stick. Set breaded cutlets on a wire rack.
5 min · hands onHeat oil
Pour oil into skillet to 1/4-inch depth. Heat over medium-high until a panko crumb dropped in sizzles and floats immediately (~350°F).
4 min · hands onFry
Fry cutlets 2 at a time, 3 min per side until deep golden and crisp. Don't crowd - that drops the oil temp and you get soggy katsu. Transfer to wire rack (not paper towels - paper towels steam the bottom).
12 min · hands onSlice and serve
Let cutlets rest 2 min, then slice crosswise into 1/2-inch strips. Plate with rice, a mound of shredded cabbage, a puddle of tonkatsu sauce, and lemon wedges.
3 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Thighs are forgiving - fry 4 min/side instead of 3. Adds about 1 minutes.
Pound to 1/2-inch, fry same time - this is the original dish.
Press tofu, slice 1/2-inch planks, bread and fry 2 min/side. Saves about 3 minutes.
Start brown rice ~40 min ahead. Adds about 20 minutes.
What keeps
Katsu is all about the crackle - that's gone after 24 hr in the fridge. Cook fresh.
You CAN bread the cutlets the morning of and refrigerate, then fry to order at dinner.
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