Dinner · 35 min · japanese

Chicken Katsu

This is the kind of Japanese dinner you’ll make on repeat — chicken breast and panko, 35 minutes, big payoff. Each serving lands at 540 calories with 61g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Chicken breast
• 1.5 cups Panko
• 1/2 cup Flour
• 2 Eggs
• 3 cups Cabbage
• 1/3 cup Tonkatsu sauce
• 1/4 cup Neutral oil

Steps

1. Pound the chicken breasts to an even 1/2-inch thickness so they fry evenly without burning the crust.
2. Set up a breading station: flour in one dish, beaten eggs in the second, panko in the third.
3. Dredge each breast in flour, then egg, then press firmly into the panko so the crumbs really adhere.
4. Heat the oil in a large skillet over medium heat until a panko crumb sizzles immediately on contact.
5. Fry 4 minutes per side, until deep golden and the juices run clear.
6. Drain on a wire rack — not paper towels — so the bottom crust stays crisp.
7. Rest 3 minutes, then slice into strips against the grain.
8. Serve over a mound of shredded cabbage with tonkatsu sauce for dipping.

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