Are you ready for another simple and delicious recipe? This chicken katsu recipe is just that, we can make this tasty dish using the simple flour, egg, and panko crumb breading process (like we used in the Schnitzel recipe). One of the keys to this dish is the sauce – and I have found a simple way to make it and in a small quantity so there is little waste. So let’s get cooking… this dish will easily satisfy your katsu craving!

Add the sauce ingredients to a small bowl and stir to combine. Set aside for later. Set up three shallow plates; one with the flour, one with the egg, and the last with half the crumbs. Pat the chicken dry on both sides with paper towels and sprinkle with salt and pepper. Dredge the chicken in the flour on both sides, then dredge in the egg, and finally in the panko crumbs. Be sure to press the panko crumbs firmly to ensure a uniform crust when cooked.

Heat a medium skillet or saute pan over Medium/Medium-High heat. Add the butter and peanut oil, swirling to combine to keep the butter from browning/burning. When shimmering, add the breaded chicken cutlets and cook for approximately 2 – 3 minutes before turning. Check the breading before turning. It should be lightly browned and firm.

Cook for another 2 – 3 minutes before removing to a wire rack. Slice into thin strips if desired. Plate with the sauce drizzled over top.

Enjoy!

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