Chicken katsu (fried chicken cutlet)
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 0 people 1x
- Category: Main Dish
- Cuisine: Japanese
Ingredients
Scale
- 1/4 cup sake
- 1 1/2 lbs chicken breasts (pounded to about 1/2in. thickness)
- 2 eggs scrambled (for dredging)
- 1/2 cup flour (+ more as needed for dredging)
- 1 1/2 cups panko (+ more as needed for dredging)
- 1/4 cup olive oil (+ more as needed for frying)
- 1/2 head cabbage (thinly sliced)
- rice
- tonkatsu sauce, lemon wedge, Japanese mustard , ground sesame seeds
- water (in spray bottle (optional))
Instructions
- Using a large plastic freezer bag, pound your chicken until about 1/2 in. thick. (Optional: cut into individual portions after pounding)
- Add 1/4 cup sake, ensure chicken is lightly coated and allow to sit at least 15 minutes while you prepare the other things.
- Cut cabbage as thinly as possible and set aside
- Set up your dredging plates – one dedicated to flour, one bowl or dish for the egg, and one dediated to panko,
- Note – I place the flour furthest from the stove since that’s the first step.
- Once chicken has marinated in sake, remove and lightly pat with a paper towel. Preheat a large cast iron skillet and add oil.
- Coat each piece with flour, followed by egg, then panko. Ensure all sides and areas are covered with all 3.
- Spray the top and bottom with a spray or two of water and fry 3-4 minutes on each side (until light gold brown). Repeat for all the remaining pieces
- Serve with cabbage, rice, miso soup, tonkatsu sauce, lemon wedge, Japanese mustard , ground sesame seeds