Crispy breaded chicken cutlet with traditional Japanese technique. This popular dish features tender chicken with perfectly golden, crunchy panko coating.
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15 items
Place chicken breasts between plastic wrap and pound with meat mallet to even 1cm thickness. Season both sides with salt and pepper
Set up three breading stations - shallow dish with flour, second dish with beaten eggs, third dish with panko breadcrumbs
Coat each chicken breast in flour, shake off excess. Dip in egg, let excess drip off. Press firmly into panko to coat both sides completely
Heat 2cm depth of vegetable oil in heavy-bottomed pan to 170°C (340°F). Test with small piece of panko - should sizzle immediately
Carefully lower breaded chicken into hot oil. Fry for 3-4 minutes per side until deep golden brown and internal temperature reaches 75°C (165°F)
Remove chicken and drain on paper towel-lined plate. Let rest for 2-3 minutes before slicing
Make tonkatsu sauce - Whisk together worcestershire sauce, ketchup, soy sauce, mustard, and sugar until smooth
Slice chicken crosswise into 2cm strips. Serve over shredded cabbage with steamed rice, lemon wedges, and tonkatsu sauce
