Crispy Japanese Chicken Cutlet has been a special dish in my family for years. The first time I made Crispy Japanese Chicken Cutlet, I was nervous, but it quickly became a favorite. The crunch of the panko breadcrumbs mixed with the juicy chicken made it irresistible. Now, every time I prepare Crispy Japanese Chicken Cutlet, I feel proud of how simple ingredients can come together to create something so delicious.
Finding the Perfect Ingredients
I remember searching for the perfect ingredients the first time I tried this recipe. I found that using Japanese panko breadcrumbs made all the difference. They’re lighter and crispier than regular breadcrumbs, which gives the chicken that signature crunch. I also like to use boneless chicken thighs because they stay juicy, but chicken breasts work just as well if that’s what you prefer.
Cooking with Confidence
Once I got the hang of it, cooking Crispy Japanese Chicken Cutlet became fun and easy. The key is to coat the chicken in flour, dip it in beaten eggs, and then cover it generously with the panko breadcrumbs. After frying them until golden brown, the kitchen is filled with a wonderful aroma. It’s important to make sure the oil is hot enough to crisp the outside without burning it.
When it’s time to serve, I like to slice the crispy chicken cutlets into thin strips. They’re perfect with steamed rice and a side of shredded cabbage, and don’t forget a drizzle of tonkatsu sauce! This dish always brings smiles to the table, and I love how something as simple as Crispy Japanese Chicken Cutlet can bring my family together for a comforting meal.
Table of Contents
Chef’s Notes-Crispy Japanese Chicken Cutlet
- Let the chicken and egg come to room temperature before breading and frying. This ensures even cooking and helps the panko adhere better.
- Use a meat mallet to ensure uniform thickness, making the chicken cook evenly without burning the breading.
- After coating the chicken in panko, let it rest for 5-10 minutes. This helps the breading adhere better and results in a crispier crust.
- Heat oil to about 350°F (175°C) before frying. You can test it by dropping a small panko breadcrumb into the oil; if it sizzles immediately and browns in 30-45 seconds, the oil is ready.
- Drain excess oil on a rack instead of paper towels if you want to keep the chicken cutlet super crispy. Elevating the cutlet helps air circulate, preventing the underside from becoming soggy.
- Slice the chicken cutlet into thin strips for easier eating, especially if serving with rice and vegetables.
Crispy Japanese Chicken Cutlet
4
15
minutes10
minutes297
kcal25
minutesDiscover the delight of crafting restaurant-quality crispy Japanese chicken cutlets right in your own kitchen! This simple and speedy recipe combines tender chicken breast with a crunchy panko coating, delivering a perfect balance of flavors and textures. Perfect for a weeknight dinner or a special occasion, you’ll be amazed at how quickly it comes together with basic ingredients. Elevate your home cooking and impress your family with this mouthwatering dish that’s both affordable and customizable. Get ready to savor every bite of this irresistible Japanese classic!
Ingredients
- Proteins
4 boneless, skinless chicken breasts flattened to half-inch thickness
- Seasonings
Salt and freshly ground black pepper to taste
- Breading
2 tablespoons all-purpose flour
1 large egg lightly beaten
- Coating
1 cup panko bread crumbs
- Frying
1 cup vegetable oil for frying or as needed
- Alternative Ingredients:
Protein Substitute: Pork cutlets for tonkatsu
Flour Substitute: Gluten-free all-purpose flour
Egg Substitute: Egg replacer or aquafaba
Panko Substitute: Gluten-free breadcrumbs
Oil Substitute: Avocado oil or sunflower oil
Directions
- Preparation – 5 mins: Begin by seasoning both sides of each chicken breast with a generous amount of salt and freshly ground black pepper. This simple step enhances the flavor of the chicken, making each bite delicious.
- Breading Setup – 3 mins: Set up three shallow dishes: one with all-purpose flour, another with the beaten egg, and the last with panko bread crumbs. This organization streamlines the breading process and ensures even coating.
- Breading Process – 5 mins: Dredge each seasoned chicken breast in the flour, shaking off any excess. Next, dip them into the beaten egg, ensuring they are fully coated, then press firmly into the panko bread crumbs until both sides are evenly covered and crispy-coated.
- Frying – 10 mins: Heat the vegetable oil in a large cast iron skillet over medium-high heat. Once hot, carefully place the breaded chicken breasts into the oil. Fry each side for approximately 3-4 minutes or until they achieve a golden brown color and are fully cooked through. Optionally, you can adjust the heat to prevent burning.
- Draining – 2 mins: Using a slotted spatula, transfer the fried chicken cutlets to a plate lined with paper towels to drain any excess oil. This step ensures the cutlets remain crispy.
Equipment
- Cast Iron Skillet
- Mixing bowls
- measuring cups and spoons
Notes
- For perfectly crispy chicken katsu, ensure the oil is at the right temperature before frying – too hot and the breading will burn, too low and the cutlets will absorb excess oil. Serve this dish with steamed white rice and tangy tonkatsu sauce for an authentic Japanese meal. For added flavor, consider garnishing with chopped green onions or sesame seeds. Leftovers make excellent sandwiches or can be reheated in the oven for a quick meal.
Nutrition Facts
- Calories: 297kcal
- Fat: 11g
- Saturated Fat: 2g
- Trans Fat: 0g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 5g
- Cholesterol: 85mg
- Sodium: 450mg
- Potassium: 300mg
- Carbohydrates: 22g
- Fiber: 2g
- Sugar: 2g
- Protein: 31g
- Vitamin A: 150IU
- Vitamin C: 0mg
- Calcium: 20mg
- Iron: 2mg
FAQ-Crispy Japanese Chicken Cutlet
What can I use if I don’t have panko breadcrumbs?
If you don’t have panko, you can substitute with regular breadcrumbs or make your own by toasting stale bread and blending it into coarse crumbs. For a gluten-free version, use gluten-free breadcrumbs.
How do I know when the chicken is cooked through?
Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (75°C). Alternatively, you can slice into the thickest part to ensure there’s no pinkness.
Can I bake the chicken cutlets instead of frying them?
Yes! To bake, preheat your oven to 400°F (200°C). Place the breaded chicken on a wire rack over a baking sheet and spray lightly with cooking oil. Bake for 15-20 minutes, flipping halfway, until golden brown and crispy.
What’s the best way to reheat leftovers?
Reheat in the oven at 350°F (175°C) for 10-12 minutes to maintain crispiness. Avoid microwaving as it may make the chicken soggy.
Can I freeze chicken cutlets for later?
Yes! After frying, allow the cutlets to cool completely. Place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag for storage. Reheat directly from frozen in the oven at 400°F (200°C) for 15-20 minutes.
