Crisp Panko Chicken Cutlets W Tonkatsu Sauce
Crisp Panko Chicken Cutlets with Tonkatsu Sauce is a delicious fusion of Japanese comfort food and crispy perfection! These golden, pan-fried chicken cutlets are coated in light, airy panko breadcrumbs, creating a satisfying crunch with every bite. Seasoned with salt and pepper and expertly cooked to juicy perfection, the cutlets are paired with a tangy homemade Tonkatsu sauce—a savory blend of ketchup, Worcestershire sauce, soy sauce, and a hint of Dijon mustard. Served alongside crisp shredded cabbage and a zesty squeeze of lemon, this easy-to-make dish is perfect for a quick weeknight dinner that feels indulgent yet approachable. Ready in under 40 minutes, it’s a flavorful, crowd-pleasing recipe you’ll come back to again and again!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 0.5 cup All-purpose flour
- 2 pieces Large eggs
- 1.5 cups Panko breadcrumbs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup Vegetable oil
- 0.25 cup Ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Soy sauce
- 1 tablespoon Sugar
- 1 teaspoon Dijon mustard
- 2 cups Shredded cabbage
- 4 pieces Lemon wedges
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch.
Season both sides of the chicken with salt and black pepper.
Prepare a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Dredge each chicken breast in flour, shaking off the excess, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs. Press gently to ensure the breadcrumbs adhere.
Heat vegetable oil in a large skillet over medium heat. The oil should be about 1/4 inch deep in the pan.
Fry the chicken cutlets in batches until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, sugar, and Dijon mustard to make the Tonkatsu sauce. Adjust the flavor to taste if needed.
Serve the crisp chicken cutlets with a drizzle of Tonkatsu sauce, a side of shredded cabbage, and a lemon wedge for garnish.
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 4.1 g | 14% | |
| Total Sugars | 12.2 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 86 mg | 7% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 553 mg | 12% | |
*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.
