The Easiest Homemade Chicken Katsu l Japanese Chicken Cutlet (ft. Katsudon)
Recipes in this Video
Originating in Japan, Chicken Katsu is a beloved dish that features breaded and fried chicken, often served with a tangy tonkatsu sauce. It reflects the influence of Western cuisine on Japanese cooking during the Meiji era. Today, Chicken Katsu is enjoyed globally, often served with rice and salad, and has inspired variations like Katsu-don, where it's served over rice with egg.
Ingredients
- ●chicken breast
- ●panko breadcrumbs
- ●all-purpose flour
- ●eggs
- ●vegetable oil
- ●salt
- ●black pepper
- ●tonkatsu sauce
- ●cabbage
- ●lemon wedges
Instructions
- 1Pound chicken breasts to an even thickness for uniform cooking.
- 2Season both sides of the chicken with salt and black pepper.
- 3Dredge each piece of chicken in all-purpose flour, coating evenly.
- 4Dip the floured chicken into beaten eggs, ensuring full coverage.
- 5Coat the chicken in panko breadcrumbs, pressing gently to adhere.
- 6Heat vegetable oil in a large skillet over medium heat until shimmering.
- 7Carefully add the breaded chicken to the skillet, cooking until golden brown, about 4-5 minutes per side.
- 8Remove the chicken and drain on paper towels to absorb excess oil.
- 9Slice the chicken katsu into strips for serving.
- 10Serve with shredded cabbage, lemon wedges, and drizzle with tonkatsu sauce.
Ingredient Alternatives
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.
Techniques
Equipment
Also Known As
Katsudon, a beloved Japanese comfort food, combines a breaded pork cutlet with a savory egg and onion sauce served over rice. Traditionally enjoyed by students before exams for its energizing qualities, katsudon has become a staple in Japanese cuisine. Today, variations abound, with some incorporating different proteins or toppings, making it a versatile dish enjoyed worldwide.
Ingredients
- ●pork cutlets
- ●flour
- ●eggs
- ●panko breadcrumbs
- ●onions
- ●dashi broth
- ●soy sauce
- ●mirin
- ●sugar
- ●green onions
- ●cooking oil
- ●salt
- ●pepper
- ●rice
Instructions
- 1Prepare rice according to package instructions and keep warm.
- 2Season pork cutlets with salt and pepper on both sides.
- 3Dredge each pork cutlet in flour, shaking off excess.
- 4Dip the floured cutlets into beaten eggs, coating evenly.
- 5Press the cutlets into panko breadcrumbs to coat thoroughly.
- 6Heat cooking oil in a deep skillet over medium heat.
- 7Fry the cutlets until golden brown and cooked through, about 4-5 minutes per side.
- 8Remove cutlets from the skillet and drain on paper towels.
- 9Slice the fried cutlets into strips and set aside.
- 10In the same skillet, sauté sliced onions until translucent, about 3-4 minutes.
- 11Add dashi broth, soy sauce, mirin, and sugar to the skillet; bring to a simmer.
- 12Gently place the cutlet strips on top of the simmering broth and onions.
- 13Pour beaten eggs over the cutlets and cover the skillet; cook until eggs are set, about 3-4 minutes.
- 14Serve the katsudon over warm rice, garnished with sliced green onions.
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