Crisped Katsu Chicken with Tonkatsu Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Japanese-style breaded and fried chicken cutlets served with a tangy, savory tonkatsu sauce for dipping. This Japanese-inspired chicken recipe, ready in about 32 minutes, pairs boneless skinless chicken breasts, all-purpose flour, large eggs, beaten for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 12 min Serves 2 Japanese cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 2 boneless skinless chicken breasts between two sheets of plastic wrap and pound to 1/2-inch thickness using a meat mallet.
  2. Step 2: Set up a dredging station with 1/2 cup all-purpose flour in one bowl, 2 beaten large eggs in a second, and 1 cup panko breadcrumbs in a third. Season the flour with salt and pepper.
  3. Step 3: Coat each chicken breast first in the flour, tapping off excess, then dip into the beaten eggs, and finally press into the panko breadcrumbs until fully coated.
  4. Step 4: Heat 1/2 cup vegetable oil in a large skillet over medium heat until shimmering. Fry the breaded chicken cutlets for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a paper towel-lined plate to drain.
  5. Step 5: In a small bowl, whisk together 3 tbsp ketchup, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tbsp mirin, and 1 tsp sugar until smooth to make the tonkatsu sauce.
  6. Step 6: Slice the chicken into strips and serve with the tonkatsu sauce on the side for dipping.

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