Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Chicken
Coating
Frying
Serving
Equipment
Heavy pan; bowls; parchment; rack; tongs; thermometer.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Prepare cutlets · About 5 min
- Flatten 600 g chicken breast cutlets to about 1.5 cm thickness between sheets of parchment. Season with ¾ tsp salt and ½ tsp black pepper. Do not wash raw chicken.
Bread · About 10 min
- Put 60 g plain flour, 2 eggs, beaten and 150 g panko breadcrumbs in separate shallow bowls. Coat chicken in flour, egg and then panko.
Fry · About 15 min
- Heat 180 ml neutral oil in a heavy pan over medium heat. Fry in batches for 4–5 minutes per side; drain on a rack.
Check: The coating is golden and chicken reaches 74°C / 165°F.
Serve · About 3 min
- Rest briefly; slice on a clean board. Serve with 150 g cabbage, shredded and 60 g katsu sauce.
Tips
- Keep the cutlets evenly thin.
- Do not crowd the frying pan.
Substitutions
- Use fine breadcrumbs instead of panko; the crust will be denser.
- Use chicken thigh cutlets of even thickness.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Shred cabbage one day ahead and refrigerate it.
- Bread chicken several hours ahead and keep chilled until frying.
FAQ
Can I bake katsu?
This measured method is for shallow frying. Baking needs a different oil amount and time.
Why does coating fall off?
Shake off excess flour and press panko onto the egg layer.
Is all frying oil consumed?
No. Much stays in the pan; no nutrition estimate is supplied.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
