Japanese breaded pork or chicken cutlets (Tonkatsu or chicken katsu) from Serious Eats by J. Kenji López-Alt

  • chicken breasts
  • vegetable oil
  • Show all ingredients...

  • EYB Comments

    Can substitute chicken thighs for chicken breasts, and canola oil or peanut oil for vegetable oil.

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Notes about this recipe

  • Eat Your Books

    Can substitute chicken thighs for chicken breasts, and canola oil or peanut oil for vegetable oil.

  • Fyretigger on December 15, 2023

    Made Chicken Katsu with this recipe and taught my great niece dry/wet/dry breading technique in the process. The chicken turned out wonderfully crunchy and juicy, even with just 90 minutes of rest after the salting. It was a hit with the family. I served it with Japanese Tartar Sauce and home made Tonkatsu sauce, both from online recipes. Tartar sauce from here: https://pickledplum.com/tartar-sauce-recipe/ though with added preserved cherry blossoms and the Tonkatsu sauce from Allrecipes, which doesn’t seem to be indexed here. Both were well received, with the tartar sauce having the edge.

  • wcassity on January 13, 2022

    Great, basic recipe. Used pork. Served with Japanese curry and shredded cabbage.

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