Katsu means cutlet, and chicken katsu is deep fried chicken with bread crumbs. It’s commonly served in family restaurants or Teishoku-ya (similar to an American diner).
Basic chicken katsu doesn’t usually contain a filling, but I am going to show you my favorite way to cook.
Basic chicken katsu doesn’t usually contain a filling, but I am going to show you my favorite way to cook.
Yield: 2 servings
Time: 20 minutes
Ingredients
- Two pieces of chicken breast (3/4 lb each)
- 1/4 cup chopped green onion
- 1/4 cup shredded cheese
- 1 beaten egg
- 1 cup Panko (or breadcrumbs)
Spices
- dash of salt and pepper
- 1/4 cup flour
- 1 tsp butter
- 1/2 tsp soy sauce
- Caesar salad dressing
Preparation
- Open each chicken breast and season both sides with salt and pepper
- Spread the butter, green onion cheese and soy sauce on one the inside of the chicken breast and fold it back together
- Sprinkle flour on both sides of each chicken breast then dredge in egg. Cover with Panko.
- Heat oil to 375°F (190°C) and fry chicken until golden brown (about 3 minutes on each side)
- Remove chicken, cover with aluminum foil, and let sit on a plate for 3 minutes.
- Drizzle Caesar dressing on the chicken and serve!
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Where is the tonkatsu sauce? That is what makes the katsu wonderful (aside from the panko) in my opinion!
I love it too, Mar. It depends on the brand you buy, but most recipes have a combination of Worcestershire sauce, soy sauce, and ketchup.
I usually buy the Bull-Dog brand, but I make it sometimes as well. I should put that recipe up here :)
Hi Mai!!!
I love your website as most of recipe are quite easy to cook and they’re all very yummy!!!
I was just wondering if you have a recipe for Karaage Chicken =)
Thanks! I will do it this weekend. One of my favorite recipes!
I am from George South Africa and we will be hosting your National Team fot the World Cup. I think they will enjoy our food because it is very similar to your recipes