Japanese · Dinner · All year
Chicken Katsu
4.6 · community
15m
Prep
15m
Cook
Easy
Level
620
Energy
Panko-armored cutlets, golden and shattering, with tonkatsu sauce and shredded cabbage — Japan's crisp answer to the schnitzel.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Chicken Breast — butterflied and lightly pounded
Cabbage — shaved to threads
3 steps
Method
1
Bread the cutlets: flour, egg, then panko pressed on firmly — panko's airy shards are the whole crunch story.
2
Shallow-fry at 170°C, 3–4 minutes per side, to deep gold and 74°C. Rest on a rack 3 minutes.
8 min — timer available in cooking mode
3
Slice into strips (the katsu presentation), and serve over rice with a mountain of shaved cabbage and tonkatsu sauce.
Why this works
The cabbage is not salad; it's the palate reset that makes the next crispy bite as good as the first.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
Rice and cabbage (built in)
Miso soup
Japanese curry — katsu's destiny
Garnish
Fresh herbs added off the heat
A squeeze of lemon
Flaky salt
Taste map
Flavour profile
Sweet
1
Salty
3
Sour
1
Bitter
0
Umami
4
Heat
1
Per serving
Nutrition
620
kcal
44g
protein
52g
carbs
26g
fat
3g
fiber
520mg
sodium
Asked and answered
Questions
How do I know chicken is done?
An instant-read thermometer says 74°C at the thickest point, touching no bone. Visual backup: juices run clear, and the meat at the bone is no longer pink. Breasts get dry past 74°C; thighs actually improve up to 85°C as their collagen melts.
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