Katsu Recipe
Japanese · Main course · 25 min total
Katsu is a Japanese breaded and deep-fried cutlet, typically made with pork or chicken. This recipe yields a crispy, golden crust with tender meat inside, perfect served with tonkatsu sauce and shredded cabbage.
15
min prep
min prep
10
min cook
min cook
2
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 2 boneless pork loin chops or chicken breasts (about 6 oz each)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for deep frying
Instructions
- Place each piece of meat between two sheets of plastic wrap and pound with a rolling pin or meat mallet to about 1/4-inch thickness. Season both sides with salt and pepper.
- Prepare a breading station: place flour on a plate, beaten egg in a shallow bowl, and panko on another plate.
- Dredge each cutlet in flour, shaking off excess. Dip into egg, letting excess drip off, then coat with panko, pressing gently to adhere.
- Heat about 1 inch of oil in a deep skillet or pot to 350°F (175°C). Carefully place cutlets in hot oil and fry until golden brown, about 3-4 minutes per side. Do not overcrowd.
- Transfer to a wire rack or paper towels to drain. Slice into strips and serve immediately with tonkatsu sauce and shredded cabbage.
Tips
- For extra crunch, use fresh panko and press firmly onto the meat.
- Serve with a side of steamed rice and miso soup for a complete meal.
- Leftover katsu can be reheated in an oven or air fryer to restore crispiness.
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