Chicken Tonkatsu
Crispy, golden-brown perfection meets tender, juicy chicken in this irresistible Chicken Tonkatsu recipe! This Japanese comfort food favorite features thinly sliced chicken cutlets coated in light, flaky panko breadcrumbs and fried to crunchy excellence. A simple yet flavorful seasoning of salt and pepper lets the star of the show—its incredible texture—shine. Served alongside a tangy tonkatsu sauce for dipping, crisp shredded cabbage for freshness, and a squeeze of lemon for a zesty twist, this dish offers a harmonious blend of savory, crunchy, and fresh flavors. Perfect for weeknight dinners or an impressive meal, this quick recipe comes together in just 35 minutes, ensuring a deliciously satisfying experience with minimal effort. Don’t forget to pair it with steamed rice or miso soup for a complete Japanese-inspired feast! Keywords: Chicken Tonkatsu, Japanese comfort food, panko-crusted chicken, quick dinner recipes, crispy chicken cutlets.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Panko breadcrumbs
- 1 cup Vegetable oil
- 0.5 cup Tonkatsu sauce
- 2 cups Shredded cabbage
- 4 pieces Lemon wedges
Instructions
Start by preparing the chicken breasts. Use a sharp knife to slice each breast in half horizontally to create thin cutlets. This should yield 4 pieces total.
Season both sides of the chicken cutlets with salt and black pepper.
Set up a breading station with three shallow bowls: one with all-purpose flour, the second with beaten eggs, and the third with panko breadcrumbs.
Dredge each chicken cutlet first in the flour, shaking off the excess, then dip into the beaten eggs, and finally coat with panko breadcrumbs, pressing them to adhere well.
Heat the vegetable oil in a large skillet over medium-high heat. You only need enough oil to coat the bottom of the pan, about 1/4 inch deep.
Once the oil is hot (about 350°F or when breadcrumbs sizzle upon contact), carefully place the chicken cutlets into the skillet. Cook until golden brown and crispy, about 3-4 minutes per side.
Transfer the cooked chicken cutlets to a paper towel-lined plate to drain excess oil.
Serve the chicken tonkatsu hot with tonkatsu sauce drizzled over or on the side for dipping.
Accompany with a generous serving of shredded cabbage, and garnish with lemon wedges for an added citrusy kick.
Nutrition Facts
Calories |
3144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.7 g | 300% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 4302 mg | 187% | |
| Total Carbohydrate | 137.4 g | 50% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 44.2 g | ||
| Protein | 137.1 g | 274% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 225 mg | 17% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1605 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
