EASY CHICKEN KATSU | How To Make Chicken Katsudon | Crispy Chicken Cutlets

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 thin and cut larger pieces in half.

Season chicken with salt and cracked black pepper.

Prepare egg wash by mixing 2 large eggs with 1/4 cup cold water in a bowl.

Dredge chicken in all-purpose flour, then dip into egg wash, and coat with panko breadcrumbs.

Place coated chicken on a baking sheet.

Heat about 1/3 inch of vegetable oil in a cast iron skillet to 350 degrees Fahrenheit.

Fry chicken pieces two at a time for about 1 minute to 1 minute and 15 seconds on each side, flipping once more for an additional 30 seconds.

Remove cooked chicken and repeat the frying process for remaining pieces.

Serve with thinly shredded cabbage and sliced cucumber, dressed with mayonnaise and tonkatsu sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens