Chicken Katsu Plate Lunch
Crispy panko-breaded chicken cutlets, fried to golden perfection. This Hawaiian classic is a must-try, served with scoops of steamed rice and creamy macaroni salad for a truly satisfying meal.
For 4 servings
Prepare the Chicken Cutlets
- Place a chicken breast between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy pan, pound the chicken to an even thickness of about 1/2 inch (1.25 cm).
- Repeat with the remaining chicken breasts.
- Pat the chicken dry with paper towels, then season both sides generously with salt and pepper.
Set Up Breading Station
- Arrange three shallow dishes. In the first, place the all-purpose flour.
- In the second, whisk the eggs until they are smooth and uniform.
- In the third, spread out the panko breadcrumbs.
Bread the Chicken
- Working with one cutlet at a time, dredge it in the flour, making sure to coat all sides. Gently shake off any excess.
- Next, dip the floured chicken into the beaten eggs, allowing any excess to drip off.
- Finally, press the chicken firmly into the panko breadcrumbs, ensuring a thick, even coating on both sides. Place the breaded cutlet on a clean plate or wire rack.
Fry the Chicken Katsu
- In a large, heavy-bottomed skillet, pour enough vegetable oil to reach a depth of about 1 inch. Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, a panko crumb dropped in should sizzle immediately.
- Carefully place one or two chicken cutlets in the hot oil, being careful not to overcrowd the pan.
- Fry for 3-5 minutes per side, until deep golden brown, crispy, and cooked through. The internal temperature should read 165°F (74°C).
- Remove the cooked katsu from the skillet and transfer to a wire rack to drain. This keeps the bottom from becoming soggy. Repeat with the remaining chicken.
Prepare the Katsu Sauce
- While the chicken is resting, combine the ketchup, Worcestershire sauce, soy sauce, and sugar in a small bowl.
- Whisk vigorously until the sugar is completely dissolved and the sauce is smooth.
Slice and Serve
- Let the chicken katsu rest for at least 5 minutes before slicing. This helps the juices redistribute.
- Slice each cutlet into 1-inch thick strips.
- Serve immediately as part of a classic plate lunch with two scoops of steamed white rice and a scoop of macaroni salad. Drizzle the katsu sauce generously over the chicken.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest crust, use Japanese panko breadcrumbs. Their larger, airier flakes create a lighter, crunchier texture than standard breadcrumbs.
- 2Pounding the chicken to an even thickness is crucial for even cooking. It prevents the thinner parts from drying out before the thicker parts are cooked.
- 3To avoid 'club hand' during breading, use one hand for dry ingredients (flour, panko) and the other for the wet ingredient (egg).
- 4Maintain a consistent oil temperature. Frying in batches prevents the oil temperature from dropping, which can lead to greasy, soggy chicken.
- 5Rest the fried chicken on a wire rack, not paper towels. This allows air to circulate underneath, keeping the bottom crust just as crispy as the top.
Adapt it for your goals.
Protein Swap
This recipe works wonderfully with thin pork cutlets (to make Tonkatsu) or firm tofu slices for a vegetarian option.
Spicy Katsu SauceSpicy Katsu Sauce
Add 1-2 teaspoons of sriracha or a pinch of cayenne pepper to the katsu sauce for a spicy kick.
Air Fryer MethodAir Fryer Method
For a lighter version, preheat your air fryer to 400°F (200°C). Spray the breaded chicken on both sides with cooking oil and air fry for 10-15 minutes, flipping halfway, until golden and cooked through.
Baked VersionBaked Version
Preheat oven to 425°F (220°C). Place breaded chicken on a wire rack set over a baking sheet. Spray with cooking oil and bake for 15-20 minutes, flipping once, until golden and crispy.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality, complete protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Rich in B Vitamins
Chicken breast provides key B vitamins, particularly Niacin (B3) and B6, which are crucial for converting food into energy, supporting brain function, and forming red blood cells.
Provides Essential Minerals
This dish is a good source of selenium, an antioxidant that helps protect cells from damage, and phosphorus, which is vital for strong bones and teeth.
Frequently asked questions
Each serving of chicken katsu with sauce contains approximately 550-650 calories, not including the traditional sides of rice and macaroni salad. The exact number can vary based on the size of the chicken breast and the amount of oil absorbed during frying.