Ingredients
Scale
- 2 boneless chicken breast cutlets (about 4 oz each)
- 1 cup Panko breadcrumbs
- 1/4 cup all-purpose flour
- 1 large egg, lightly beaten
- 2 cups vegetable oil (for deep frying)
- 2 cups cooked short-grain Japanese rice
- 1/2 cup store-bought Tonkatsu sauce
- 1 cup finely shredded green cabbage (for garnish)
Instructions
- Step 1: Prepare the beef and breading station. Pat the beef cutlets dry, lightly score the edges (to prevent curling), and season both sides with salt and pepper. Set up a three-stage breading station: one shallow dish with flour, one with the beaten egg, and one with the Panko breadcrumbs.
- Step 2: Bread the cutlets. Dredge each chicken cutlet first in the flour (shaking off excess), then dip completely into the egg mixture, and finally press firmly into the Panko breadcrumbs, ensuring the entire surface is coated evenly.
- Step 3: Fry the Katsu. Heat the vegetable oil in a deep pan or pot to 340°F (170°C). Carefully place the breaded cutlets into the hot oil and fry for 3–4 minutes per side, or until the exterior is golden brown and crispy and the internal temperature reaches 145°F (63°C).
- Step 4: Slice the Katsu. Remove the fried cutlets and place them on a wire rack or paper towel-lined plate to drain excess oil. Once cooled slightly, slice each cutlet crosswise into 1-inch wide strips.
- Step 5: Assemble the Katsu Bowls. Divide the cooked Japanese rice evenly among two serving bowls. Top the rice with a bed of shredded green cabbage, then arrange the sliced Tonkatsu on top of the cabbage. Drizzle generously with the Tonkatsu sauce immediately before serving.
Notes
- Store leftover sliced Katsu in an airtight container lined with a paper towel in the fridge for up to two days, ensuring it is cooled completely before sealing to prevent condensation and sogginess.
- To restore the maximum crispness of refrigerated Katsu, reheat it quickly in a preheated 350°F (175°C) oven or air fryer for 8–10 minutes, avoiding the microwave entirely.
- For the crispiest, most secure coating, adopt the "dry/wet hand technique" (dry hand for flour/Panko, wet hand for egg) to ensure maximum Panko adhesion without clumping.
- Elevate your bowl by adding a sprinkle of toasted sesame seeds over the Katsu and serving a side of Japanese pickled ginger (gari) for a sharp, palette-cleansing counterpoint to the rich sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American