Crispy Chicken Katsu with Tonkatsu Sauce

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Golden fried breaded chicken cutlets served with a tangy homemade tonkatsu sauce, reminiscent of classic Japanese comfort food. This Japanese-inspired chicken recipe, ready in about 32 minutes, pairs boneless chicken breasts, all-purpose flour, large eggs 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.

Ingredients

• 2 large, about 1 lb total boneless chicken breasts
• 1/2 cup all-purpose flour
• 2, beaten large eggs
• 1 1/2 cups panko breadcrumbs
• 1 1/2 cups for frying vegetable oil
• 3 tbsp ketchup
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar
• 1/4 tsp ground black pepper
• to taste salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 2 boneless chicken breasts between plastic wrap and pound with a meat mallet to an even 1/2-inch thickness. Season both sides with salt and 1/4 tsp ground black pepper.
2. Step 2: Set up a breading station with 1/2 cup all-purpose flour in one shallow dish, 2 beaten large eggs in another, and 1 1/2 cups panko breadcrumbs in a third.
3. Step 3: Dredge each chicken breast first in the flour, shaking off excess, then dip into the beaten eggs, and finally coat evenly with panko breadcrumbs.
4. Step 4: Heat 1 1/2 cups vegetable oil in a large skillet over medium heat until it reaches 350°F or shimmers.
5. Step 5: Fry the breaded chicken breasts for 4-5 minutes per side until golden brown and cooked through, then transfer to a paper towel-lined plate to drain.
6. Step 6: Meanwhile, whisk together 3 tbsp ketchup, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tbsp mirin, and 1 tsp sugar in a small bowl until smooth to make the tonkatsu sauce.
7. Step 7: Slice the chicken katsu into strips and serve drizzled with the tangy tonkatsu sauce.