Katsu-Style Fried Cutlets Recipe

Name: Katsu-Style Fried Cutlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cutlets:; 8 (4 ounce) boneless pork cutlets or chicken cutlets; Kosher salt and freshly ground pepper to taste; 1 cup all-purpose flour; 3 large eggs, beaten; 1 1/2 cups panko bread crumbs; Vegetable, peanut, or canola oil for pan frying; Lemon wedges, for serving; For the tonkatsu sauce:; 1/4 cup ketchup; 3 tablespoons Worcestershire sauce; 1 tablespoon soy sauce; 1 tablespoon mirin (rice wine; optional); 1 tablespoon sugar; 1 teaspoon Dijon

Servings: persons

For the cutlets:
8 (4 ounce) boneless pork cutlets or chicken cutlets
Kosher salt and freshly ground pepper to taste
1 cup all-purpose flour
3 large eggs, beaten
1 1/2 cups panko bread crumbs
Vegetable, peanut, or canola oil for pan frying
Lemon wedges, for serving
For the tonkatsu sauce:
1/4 cup ketchup
3 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon mirin (rice wine; optional)
1 tablespoon sugar
1 teaspoon Dijon

1
Place the pork or chicken cutlets, one at a time, into a heavy-duty zipper top bag and use a rolling pin or meat mallet to gently pound them into cutlets 1/4-inch thick. Season with salt and pepper.
2
Place the flour, eggs, and panko in three separate shallow bowls. Dredge each cutlet one at a time in the flour, the eggs, then the panko. Set on a wire rack as each is coated.
3
Heat 1/4-inch of oil in a large skillet over medium high heat. Place two or three cutlets into the pan, making sure there is space between each of them so they can brown well. Cook for about 3 minutes on each side, until the outer coating is nicely browned and the meat is cooked through. Transfer to a paper towel-lined plate as they finish. Repeat with the remaining cutlets, adding more oil and allowing it to become hot between batches. You can use 2 skillets if you want the cooking process to go more quickly.
4
Make the sauce: Add all ingredients to a small bowl and mix to combine.
5
Slice the katsu into thin strips and serve over rice with the cabbage or lettuce, lemon wedges, and Tonkatsu sauce.

720

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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 15 ingredients. The key ingredients include: For the cutlets:, 8 (4 ounce) boneless pork cutlets or chicken cutlets, Kosher salt and freshly ground pepper to taste, 1 cup all-purpose flour, and more.

Yes, Katsu-Style Fried Cutlets falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Katsu-Style Fried Cutlets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions