For something so simple to put together, it is amazing how this recipe delivers everything you’d need for a weeknight dinner. Hard to believe I had never tried to make it, as we love breaded and fried chicken breast, usually either plain or taken to the limit of the gastronomic naughtiness: Chicken Parmigiana. But, better late than never, this will definitely become part of our regular rotation.
CHICKEN KATSU
(from the Bewitching Kitchen, inspired by several sources)
2 chicken breast filets
2 eggs, beaten with 1/2 tsp salt
Panko bread crumbs, a cup or so
grapeseed oil or other mild tasting oil
for sauce:
1/4 cup ketchup
1 T soy sauce
1 tsp oyster sauce
1 tsp Worcestershire sauce
1 tsp Dijon mustard
Make sauce mixing all ingredients and reserve.
Cut the chicken breasts in half lengthwise, and pound each half to have it thin and uniform in size. It needs to be thin because you will cook it exclusively in the frying pan, a few minutes per side.
Season each slice lightly with salt, dip into the egg and coat with Panko. Heat the oil in a large skillet and fry until golden brown on each side and the meat is cooked through. Set on a piece of kitchen paper to drain excess oil. If you need to fry in batches, make sure to clean the skillet of burned up pieces of Panko, and add new oil for the second batch.
Serve over white rice, with the sauce drizzled on top.
ENJOY!
to print the recipe, click here
Comments: What a delicious meal this was! Phil is not that much into sauces, and was ready to enjoy his chicken plain. But he ended up trying a bite from my plate, and next thing I know, he was adding sauce to his too. It does add a lot to the chicken, that sweetness cuts through the fat, makes the whole thing more satisfying. I served with rice, as traditional, but also quickly sautéed zucchini, which went very well with the whole thing too.
I highly recommend you give this recipe a try!
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Bewitching Kitchen 
Love chicken katsu (or the pork version, tonkatsu) especially when topping a donburi (rice bowl). A poached egg on top is great too. I cheat and buy the commercial Bulldog brand tonkatsu sauce though. 🙂
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oh, a poached egg on top…. I am salivating already…. thanks for the inspiration!
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This chicken katsu was served with curry on top of a rice bowl.
The one at the bottom is the classic ‘mother and child’ donburi, chicken katsu and a poached egg, with sliced onions poached in a simmering sauce. Then the egg is added an poached. It SHOULD be nice and plump and lovely but on that particular occasion the egg stuck to the frying/poaching pan … ruined the money shot. 🙂
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Thank you for breaking into very boring work 🙂 ! Wednesday afternoon hereabouts . . . sunny and cold: well 17C for us is freezing . . . .Hmm . . . do not crumb or fry but do love your East-West sauce take: must try that later : mustard and oyster sauce – what fun !
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I rarely fry but open an exception for breaded chicken, we have a weak spot for it! 😉
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Sally, any idea of the origins of katsu? Japanese with Western influences?
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Apparently it is a type of yoshoku – a class of dishes influenced by European cuisine. But Tonkatsu (originally made with pork cutlets) was created in a restaurant in Tokyo in 1899, according to what I researched. I thought about including in my post, but decided to keep it short. Chicken katsu is very popular in Hawaii, by the way.
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Sally, this looks great. I’ve made the pork version before but just used commercial sauce. It was too sweet, I thought, so I’m eager to try this sauce, with chicken. Do you think Vietnamese fish sauce would work in place of oyster sauce?
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definitely – although in that case I think I would omit the Worcestershire sauce….
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Yeah, this could get really salty, really fast! Although I have to admit, I could drink Worcestershire sauce right out of the bottle.
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me too… love it! Funky but good… 😉 Or good exactly because funky
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I never “bread” anything, but I’m not sure why! This looks so good. Love the sauce.
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well, breading definitely makes it heavier, but so tasty… 😉 The sauce will go well with many proteins, I think
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Lovely looking bit of chicken Sally. Panko makes anything (and everything) better. Hope all goes well.
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isn’t that true? Cannot beat the texture… I usually pound it a little bit inside a plastic bag when I want a slightly more homogeneous coating
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looks delicious!! Do you think I could do it with pounded chicken thighs??
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definitely! In fact, the original version in Japan uses chicken thighs – since it’s such a quick cooking I think you’ll need to make it really thin
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How fun that we both did “cutlets,” although yours has a much fancier name! This sounds delicious!
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I would have one of each! 😉
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Love the crispy bits. I may try thighs, pounded thin. Good to read that they are also traditional. Chicken Parmesan is a favorite but these look lighter.
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