Crispy Japanese Chicken Cutlet

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This Japanese-style crispy chicken cutlet features tender pounded chicken coated in golden, crunchy panko breadcrumbs and fried until perfectly crisp. Served over a bed of fresh shredded cabbage with a tangy homemade tonkatsu-style sauce, it's a comforting classic that rivals its pork cousin. The contrast of the crackling crust against the juicy meat makes every bite irresistible.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 22 gFat
• 4 gSaturated Fat
• 38 gCarbs
• 3 gFiber
• 6 gSugar
• 42 gProtein
• 780 mgSodium
• 720 mgPotassium
• 90 mgCalcium
• 4 mgIron
• 35 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the chicken

• 4 boneless skinless chicken breasts (about 6 oz / 170 g each)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten with 1 tablespoon water
• 2 cups panko breadcrumbs
• Vegetable oil, for frying (about 4 cups)

For the tonkatsu-style sauce

• 3 tablespoons Worcestershire sauce
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 teaspoon granulated sugar

For serving

• 4 cups finely shredded green cabbage
• 1/4 cup Japanese-style mayonnaise (such as Kewpie)
• 1 lemon, cut into wedges
• 2 cups steamed short-grain white rice, optional

Directions

1. Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness; season both sides generously with salt and pepper.
2. Set up a breading station with three shallow bowls: one with flour, one with the beaten egg mixture, and one with panko breadcrumbs.
3. Dredge each chicken breast in flour and shake off the excess, then dip into the beaten egg, letting the surplus drip off. Press firmly into the panko so the crumbs adhere evenly on both sides, then let the breaded cutlets rest for 5 minutes.
4. While the chicken rests, whisk together Worcestershire sauce, ketchup, soy sauce, mirin, and sugar in a small bowl until smooth; set aside.
5. Heat about 1.5 inches of oil in a heavy-bottomed skillet or pot to 340°F (170°C); the oil is ready when a single panko crumb sizzles immediately on contact.
6. Carefully lower 2 cutlets into the hot oil without crowding the pan. Fry for 3 to 4 minutes per side, turning once, until deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
7. Transfer the cooked cutlets to a wire rack (not paper towels) to keep the crust crisp while you fry the remaining cutlets in batches.
8. Allow the cutlets to rest for 2 to 3 minutes, then slice each crosswise into 1-inch-wide strips, keeping the slices together for presentation.
9. Mound shredded cabbage on each plate, lay the sliced cutlet alongside, and finish with a drizzle of tonkatsu sauce, a dollop of Japanese mayonnaise, and a lemon wedge. Serve with steamed rice if desired.

Cook’s Notes

• Pound the chicken to an even 1/2-inch thickness so it cooks uniformly and stays juicy without drying out.
• Press the panko firmly onto the chicken rather than just dipping; this prevents the crust from falling off in the oil.
• Always drain fried cutlets on a wire rack instead of paper towels to keep the bottom from getting soggy.
• Don't overcrowd the pan; frying in batches keeps the oil temperature steady and ensures a crisp crust.
• For extra-crunchy texture, do a double coat: dip the panko-crusted cutlet back in egg and then panko one more time before frying.

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