Easy Chicken Katsu with Tonkatsu Sauce | Japanese Chicken Cutlet | Hungry Mom Cooking

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs offer more fiber while regular breadcrumbs are often less expensive.

tonkatsu sauce

🥗Healthier: homemade sauce with ketchup and Worcestershire

💰Cheaper: soy sauce

Homemade sauce can be lighter and more affordable.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: ground chicken

Thighs are juicier and often cheaper than breasts.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is typically less expensive.

Pound chicken breasts to an even thickness for uniform cooking.

Season both sides of the chicken with salt and black pepper.

Dredge each piece of chicken in all-purpose flour, coating evenly.

Dip the floured chicken into beaten eggs, ensuring full coverage.

Coat the chicken in panko breadcrumbs, pressing gently to adhere.

Heat cooking oil in a large skillet over medium heat until shimmering.

Carefully add the breaded chicken to the skillet, cooking until golden brown, about 4-5 minutes per side.

Remove the chicken and drain on paper towels to absorb excess oil.

Slice the chicken katsu into strips for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens