Chicken Katsu with Tonkatsu Sauce and Cabbage Slaw (30-Minute)
Crispy golden crust yielding to juicy, tender meat and a glossy tangy sauce creates a satisfying contrast of textures and flavors. The thin breaded cutlets fry quickly in a shallow skillet, giving you a restaurant-style crisp without deep-frying.
Substitute pork loin or firm tofu for the protein if you prefer, and use panko-style breadcrumbs for the lightest, crispiest exterior. For the sauce, a mix of ketchup, Worcestershire, and a splash of soy replicates classic tonkatsu notes; add a touch of apple or grated onion to deepen the flavor.
Serve this as a casual weeknight dinner, lunch bento, or scaled-up for a crowd. Pair with steamed rice, miso soup, or pickled vegetables. Leftovers keep well in the fridge for 2 days and re-crisp nicely under a hot oven or toaster oven.
How to Make It
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1
Butterfly each chicken breast: slice horizontally through the thickest part without cutting all the way, then open and press to an even 1 cm thickness. Season both sides with half the salt and pepper.
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2
Set up a dredging station: place flour in one shallow bowl, beat eggs in a second bowl with remaining salt and pepper, and place panko in a third shallow bowl.
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3
Coat each chicken piece: press into flour, shake off excess, dip into beaten eggs, then press into panko until thoroughly coated. Lightly press breadcrumbs so they adhere.
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4
Heat a large skillet over medium heat and add enough vegetable oil to reach about 3 mm depth. When oil shimmers but is not smoking (about 180°C/350°F), add two cutlets without crowding.
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5
Fry cutlets until golden brown, about 3–4 minutes per side, flipping once. Adjust heat to keep oil hot but not smoking. Transfer cooked cutlets to a wire rack set over a tray and rest 3 minutes; repeat with remaining cutlets.
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6
Meanwhile, make the tonkatsu-style sauce: whisk together ketchup, Worcestershire sauce, soy sauce, and sugar in a small bowl. Taste and adjust sweetness or tang as needed.
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7
Prepare cabbage slaw: toss sliced cabbage and carrot with mayonnaise, rice vinegar, and a pinch of salt until evenly coated. Chill briefly if time allows.
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8
Slice each rested cutlet into strips. Serve over steamed rice or on a plate alongside cabbage slaw. Drizzle or serve tonkatsu-style sauce on the side, garnish with lemon wedges and sliced green onion.
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