Pan-Fried Chicken Katsu 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.

Crispy breaded chicken cutlets served with a rich, savory tonkatsu sauce. This Japanese recipe, ready in about 35 minutes, pairs Boneless chicken thighs, All-purpose flour, Egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 15 min Serves 2 Japanese cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 2 boneless chicken thighs (pounded to 1/2-inch thickness) on a plate. Dredge each in 1/4 cup all-purpose flour, shaking off excess.
  2. Step 2: Dip the floured chicken in 1 beaten large egg, letting excess drip off.
  3. Step 3: Coat the chicken in 1/2 cup panko breadcrumbs, pressing gently to adhere.
  4. Step 4: Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering (350°F). Fry the chicken for 5-6 minutes per side until golden brown and cooked through.
  5. Step 5: Drain on paper towels and serve with 1/2 cup tonkatsu sauce for dipping.

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