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A Japanese-inspired favorite that has become a cornerstone of Hawaiian plate lunches. This recipe yields incredibly crispy panko-breaded chicken cutlets, fried to a perfect golden brown. Juicy on the inside and crunchy on the outside, it's served with a classic tangy katsu sauce for a truly satisfying meal.
Prepare the Chicken
Set Up Breading Station
Coat the Chicken Cutlets
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A Japanese-inspired favorite that has become a cornerstone of Hawaiian plate lunches. This recipe yields incredibly crispy panko-breaded chicken cutlets, fried to a perfect golden brown. Juicy on the inside and crunchy on the outside, it's served with a classic tangy katsu sauce for a truly satisfying meal.
This hawaiian recipe takes 35 minutes to prepare and yields 4 servings. At 581.1 calories per serving with 50.08g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Make the Katsu Sauce
Fry the Chicken Katsu
Rest, Slice, and Serve
Use thin pork cutlets (loin) instead of chicken to make Tonkatsu, the classic pork version of this dish.
Prepare firm white fish fillets like cod or mahi-mahi in the same way to create Fish Katsu.
Serve a sliced katsu cutlet between two slices of soft Japanese milk bread (shokupan) with katsu sauce and shredded cabbage for a delicious Katsu Sando (sandwich).
Add 1/2 teaspoon of cayenne pepper or shichimi togarashi to the flour mixture for a spicy kick.
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Chicken breast provides important B vitamins like Niacin (B3) and B6, which are crucial for energy metabolism, brain function, and the formation of red blood cells.
One serving of this Chicken Katsu, including the sauce, contains approximately 630 calories. This can vary based on the size of the chicken cutlet and the amount of oil absorbed during frying.
Chicken Katsu is a delicious treat but is not typically considered a health food due to being shallow-fried in oil. It is high in protein from the chicken, but also high in fat and calories from the frying process. It's best enjoyed in moderation as part of a balanced diet.
Yes, for a lighter version. For an air fryer, preheat to 400°F (200°C). Spray the breaded chicken with oil and cook for 10-15 minutes, flipping halfway, until golden and cooked through. For baking, place on a wire rack on a baking sheet, spray with oil, and bake at 425°F (220°C) for 15-20 minutes, flipping halfway. The texture will be less crispy than the fried version but still delicious.
The only difference is the protein used. 'Katsu' is the Japanese term for a breaded and deep-fried cutlet. Chicken Katsu uses chicken, while Tonkatsu uses pork ('ton' means pork in Japanese).
A neutral oil with a high smoke point is best. Vegetable oil, canola oil, peanut oil, or grapeseed oil are all excellent choices for frying katsu.
Store leftover katsu in an airtight container in the refrigerator for up to 3 days. To reheat and maintain crispiness, use an oven or air fryer at 375°F (190°C) for 5-10 minutes until heated through. Avoid using a microwave, as it will make the breading soggy.