Crisp Panko Chicken Cutlets w/Tonkatsu Sauce Recipe

Name: Crisp Panko Chicken Cutlets w/Tonkatsu Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breast halves; kosher salt; black pepper; ½ cup flour; 3 eggs, lightly beaten with; ⅓ cup water; 2 cups japanese panko breadcrumbs; 12 head cabbage, shredded; ½ cup Worcestershire sauce; ¼ cup granulated sugar; ¼ cup soy sauce; ¼ cup tomato ketchup; 1 teaspoon Dijon mustard; ¼ teaspoon ground allspice

Servings: persons

4 boneless skinless chicken breast halves
kosher salt
black pepper
½ cup flour
3 eggs, lightly beaten with
⅓ cup water
2 cups japanese panko breadcrumbs
12 head cabbage, shredded
½ cup Worcestershire sauce
¼ cup granulated sugar
¼ cup soy sauce
¼ cup tomato ketchup
1 teaspoon Dijon mustard
¼ teaspoon ground allspice

1
With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern.
2
Lay a sheet of plastic wrap over the breasts and pound until they are about 1/2 inch thick.
3
Season with salt and pepper.
4
Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess.
5
Dip each piece in the flour and egg again an then coat the chicken in the panko.
6
In a deep, straight sided saute pan, heat about 1/4 inch vegetable oil over medium high heat until the oil ripples and simmers in the pan and instantly erupts into lots of bubbles when you dip a corner of the chicken breast into it.
7
Immediately reduce the heat to medium low and fry the chicken in batches until cooked through and golden on both sides, 4 to 6 minutes per side.
8
If the oil seems to cool down to much during frying, increase the heat a little to maintain a steady bubbling action.
9
Drain the chicken on paper towels and serve it with abundant shredded cabbage and tonkatsu sauce.
10
tonkatsu sauce: In a small saucepan, whisk together the Worcestershire, sugar, soy sauce and ketchup.
11
Bring to a simmer over medium low heat.
12
Reduce the heat to gentle simmer and whisk often until reduced to 1 cup, about 10 minutes.
13
Whisk in mustard and allspice.
14
Cool to room temperature.
15
The sauce will keep for 1 week in the refrigerator.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 boneless skinless chicken breast halves, kosher salt, black pepper, ½ cup flour, and more.

Yes, Crisp Panko Chicken Cutlets w/Tonkatsu Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crisp Panko Chicken Cutlets w/Tonkatsu Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions