Crisp Panko Chicken Cutlets w/Tonkatsu Sauce

"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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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by gailanng photo by gailanng
photo by Sandi From CA photo by Sandi From CA
Ready In:
37mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern.
  • Lay a sheet of plastic wrap over the breasts and pound until they are about ½ inch thick.
  • Season with salt and pepper.
  • Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess.
  • Dip each piece in the flour and egg again an then coat the chicken in the panko.
  • 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.
  • 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.
  • If the oil seems to cool down to much during frying, increase the heat a little to maintain a steady bubbling action.
  • Drain the chicken on paper towels and serve it with abundant shredded cabbage and tonkatsu sauce.
  • tonkatsu sauce: In a small saucepan, whisk together the Worcestershire, sugar, soy sauce and ketchup.
  • Bring to a simmer over medium low heat.
  • Reduce the heat to gentle simmer and whisk often until reduced to 1 cup, about 10 minutes.
  • Whisk in mustard and allspice.
  • Cool to room temperature.
  • The sauce will keep for 1 week in the refrigerator.

Questions & Replies

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  1. Lori L.
    I believe tonkatsu is pork katsu the sauce is katsu. I first had tonkatsu as a teen at a local restaurant and it was pork. If you notice they menu always say chicken katsu which is like tonkatsu but with chicken. The restaurants refer to the sauce as katsu as do the labels at the grocery stores. I love katsu because I love the sauce. The bottle kind is not as good so I am happy to find the recipe here so I can make some myself.
     
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Reviews

  1. Jonathan Melendez
    I've always wanted to try making chicken katsu at home. This was incredible! The sauce really makes it and it was delicious with rice and cabbage. So good!
     
  2. Jangomango
    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.
     
  3. gailanng
    Delicious and, btw, is this comment font big enough? Would it be easier to read IF I WROTE IN CAPITALS? DELICIOUS!
     
  4. Tom W.
    New twist on an old thing- chicken fried steak or schnitzel. The sauce is good.
     
  5. stephengoldberg11
    I have been making Chicken or Beef Tonkatsu for years. I serve it with Tuna Nigiri Sashimi over rice, Miso Soup, and serve with green tea and pickle salad. A good recipe for beginners!
     
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Tweaks

  1. roxanne.blesh
    I used brown sugar instead of granulated. I also added a teaspoon mirin and a teaspoon of rice vinegar. A pinch of black pepper.
     
  2. Meghan O
    Great! I added some hot sauce, sesame oil and peanut butter to the sauce and substituted brown sugar for granulated sugar. It made it a little creamier and tangier. Thanks for sharing!
     

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