Vegetarian Chicken Katsu
If you’re craving the crispy, golden comfort of chicken katsu but prefer a plant-based twist, this Vegetarian Chicken Katsu is the perfect solution! Made with tender vegetarian chicken cutlets, coated in crunchy panko breadcrumbs, and fried to perfection, this recipe delivers all the rich, savory indulgence of the classic Japanese favorite—without the meat. With a quick prep time of just 15 minutes and easy-to-follow steps, this dish is ideal for weeknight dinners or casual gatherings. Serve it hot alongside steamed rice, fresh cabbage salad, and a drizzle of sweet-umami tonkatsu sauce for a well-rounded plate packed with flavor. Whether you’re vegetarian or simply looking to explore creative ways to enjoy Japanese cuisine, this versatile katsu recipe will surely become a new staple in your kitchen.
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Recipe Information
Ingredients
- 4 pieces vegetarian chicken cutlets
- 1 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 egg
- 2 cups panko breadcrumbs
- 0.5 cup vegetable oil
- 0.5 cup tonkatsu sauce
Instructions
Begin by patting the vegetarian chicken cutlets dry with paper towels to remove excess moisture.
Set up a breading station with three shallow dishes: one with flour mixed with salt and pepper, another with beaten eggs, and the third with panko breadcrumbs.
Dredge each vegetarian chicken cutlet in flour, shaking off the excess. Dip into the beaten eggs, then coat thoroughly with panko breadcrumbs, pressing the breadcrumbs onto the cutlets gently to ensure they adhere well.
Once all the cutlets are breaded, heat the vegetable oil in a large skillet over medium heat. The oil should be hot enough but not smoking.
Carefully place the breaded cutlets into the hot oil, cooking for about 3-4 minutes on each side, or until golden brown and crispy. You may need to cook in batches to avoid overcrowding the pan.
Transfer the cooked cutlets to a wire rack or a paper towel-lined plate to drain excess oil.
Serve the Vegetarian Chicken Katsu hot, drizzled with tonkatsu sauce, and enjoy with steamed rice and a side of fresh cabbage salad.
Nutrition Facts
Calories |
2880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.2 g | 199% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 70.7 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 6006 mg | 261% | |
| Total Carbohydrate | 272.8 g | 99% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 46.7 g | ||
| Protein | 119.8 g | 240% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 326 mg | 25% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1303 mg | 28% | |
*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.
