A good pounded pastured cutlet fries evenly and stays moist, and real Japanese panko is the coarse crumb that gives katsu its wide, airy crunch. The technique: pound the chicken to an even thickness so the crust sets before the inside overcooks.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep20 min
Cook15 min
Makes4 servings
CuisineJapanese
Cost$$
Dairy-free
Contains eggs · gluten
Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).
The Ingredients — and where to get them
Cook for4servings
Chicken breast
Pounded to an even cutlet so it cooks through evenly.
Pound evenPound the breasts between plastic to an even half-inch so they fry uniformly. Season both sides.
Three-stage breadDredge in flour, dip in beaten egg, then press firmly into panko so a thick even coat clings.
FryFry in a half-inch of oil at 340F, turning once, until deep gold and cooked through, about 3 minutes a side.
Drain and sliceRest on a rack a minute, then slice across into strips so the crust stays intact. Serve with shredded cabbage and tonkatsu sauce over rice.
Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.
Can you freeze Chicken Katsu? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Chicken Katsu ahead of time? — Prep ahead
Best fried to order — the crunch fades if it sits. Do the breading or shaping ahead and cook it fresh when you serve.
Is Chicken Katsu gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).
Is Chicken Katsu vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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