Entree: Japan – チキンカツ ➤ chikin katsu (breaded fried chicken cutlet)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 1.25 lb (570 g) chicken tenderloins
- 1/2 cup (60 g) all-purpose flour
- 2 large (100 g) eggs, beaten
- 2 cups (120 g) panko breadcrumbs
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 1/4 cup (60 ml) vegetable oil for frying (shallow fry) or 4 cups (960 ml) if deep-frying
- 2 cups (150 g) shredded cabbage for serving
- 1/2 cup (120 ml) tonkatsu sauce for serving
- Cooked rice or miso soup, optional, for serving

Instructions

1. If tenderloins are uneven, gently pound to even thickness; season with salt and pepper.
2. Set up a breading station: flour in one dish, beaten eggs in another, panko in a third. Dredge each tenderloin in flour, dip in egg, then press into panko to coat completely.
3. Heat oil in a skillet over medium heat (or heat deep fryer to 350°F/175°C). For shallow frying, use enough oil to come halfway up the sides of the tenderloins.
4. Fry chicken in batches until golden brown and internal temperature reaches 165°F (74°C), about 3–4 minutes per side for shallow-fry or 3–5 minutes total if deep-frying.
5. Drain on a wire rack briefly, slice, and serve with shredded cabbage, tonkatsu sauce, and rice or miso soup if desired.