Chicken Katsu Recipe

Gather the ingredients.

Butterfly the chicken breasts into 2 separate cutlets. Pound each breast to a 1/2-inch thickness. Add the cutlets to a shallow bowl and top with the soy sauce and sherry (or rice wine). Set aside, covered for at least 15 minutes or up to 4 hours. If marinating for longer than 15 minutes, place in the refrigerator.

Add a teaspoon of salt and a 1/2 teaspoon of pepper to the flour in a shallow bowl and stir to combine. Remove the chicken from the marinade and set the marinade aside. You will use it again. Dip each chicken breast into the flour and flip to coat both sides completely.

Add a teaspoon of salt and a 1/2 teaspoon of pepper to the bowl of soy sauce and sherry you set aside. Beat the eggs in that mixture until smooth. Dip each of the flour coated chicken cutlets into the egg mixture and flip to coat both sides.

Add the panko breadcrumbs to a shallow bowl and add the rest of the salt and pepper to the bowl. Stir to combine and then add the egg coated chicken cutlets to the panko breadcrumb mixture. If you want the coating extra thick you can dip them back into the egg mixture and then back into the breadcrumb mixture.

Heat the oil on medium high heat. Check that the oil is hot enough by adding a few breadcrumbs to the oil. If they sizzle, it’s ready. Add 2 of the cutlets to the hot oil and cook for 2 to 3 minutes per side. Check the edges of the cutlet as it cooks to watch for burning. Turn down or adjust the heat as needed. You are not deep frying the cutlets but you are frying them in a good amount of oil.

Drain the cutlets onto a paper towel lined plate or place on a cooling rack over a baking sheet. You can keep them warm in a 200 F oven while you fry the other 2 cutlets.

Fry the other 2 cutlets and then serve with tonkatsu sauce and rice. You can also top with chopped scallions.