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    You are in: Home / Recipes / Crisp Panko Chicken Cutlets w/Tonkatsu Sauce Recipe
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    Crisp Panko Chicken Cutlets w/Tonkatsu Sauce

    Crisp Panko Chicken Cutlets w/Tonkatsu Sauce. Photo by Kymmarie

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    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    25 mins

    12 mins

    Ridgely's Note:

    We just tried this recipe last week from Fine Cooking Magazine. I love the crispness the panko bread crumbs give the chicken and the tonkatsu sauce is a nice tangy sauce that goes great with the chicken.

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    Ingredients:

    Servings:

    Units: US | Metric

    Tonkatsu sauce

    Directions:

    1. 1
      With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern.
    2. 2
      Lay a sheet of plastic wrap over the breasts and pound until they are about ½ inch thick.
    3. 3
      Season with salt and pepper.
    4. 4
      Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess.
    5. 5
      Dip each piece in the flour and egg again an then coat the chicken in the panko.
    6. 6
      In a deep, straight sided sauté pan, heat about ¼ inch vegetable oil over medium high heat until the oil ripples and simmers in the pan and instantly erupts into lots of bubbles when you dip a corner of the chicken breast into it.
    7. 7
      Immediately reduce the heat to medium low and fry the chicken in batches until cooked through and golden on both sides, 4 to 6 minutes per side.
    8. 8
      If the oil seems to cool down to much during frying, increase the heat a little to maintain a steady bubbling action.
    9. 9
      Drain the chicken on paper towels and serve it with abundant shredded cabbage and tonkatsu sauce.
    10. 10
      tonkatsu sauce: In a small saucepan, whisk together the Worcestershire, sugar, soy sauce and ketchup.
    11. 11
      Bring to a simmer over medium low heat.
    12. 12
      Reduce the heat to gentle simmer and whisk often until reduced to 1 cup, about 10 minutes.
    13. 13
      Whisk in mustard and allspice.
    14. 14
      Cool to room temperature.
    15. 15
      The sauce will keep for 1 week in the refrigerator.

    Ratings & Reviews:

    • on May 18, 2003

      55

      Simple, easy, delicious. I just love cooking with Panko, and you are right about the tanginess of the sauce. The chicken breasts didn't take very long to cook - more like 3 minutes a side, but then they may have been smaller than you used. Thanks for posting.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 06, 2014

      45

    • on September 11, 2012

      55

      Delicious and, btw, is this comment font big enough? Would it be easier to read IF I WROTE IN CAPITALS? DELICIOUS!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (50)

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    Nutritional Facts for Crisp Panko Chicken Cutlets w/Tonkatsu Sauce

    Serving Size: 1 (440 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 588.3
     
    Calories from Fat 88
    15%
    Total Fat 9.8 g
    15%
    Saturated Fat 2.5 g
    12%
    Cholesterol 215.0 mg
    71%
    Sodium 2130.6 mg
    88%
    Total Carbohydrate 81.7 g
    27%
    Dietary Fiber 5.9 g
    23%
    Sugars 26.8 g
    107%
    Protein 42.2 g
    84%

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