Japanese-Style Chicken Cutlets with Cabbage Slaw and Tonkatsu Sauce
Pan-frying makes quick work of Japan's panko-breaded chicken cutlets. Golden and juicy, they’re served with a tangy-sweet tonkatsu sauce.
- Makes4 servings
- Cook Time30 minutes
- 1
Japanese panko-breaded chicken cutlets known as katsu cook quickly so the meat retains moisture and flavor, and the broad surface area offers lots of crisp, golden brown crust. Katsu traditionally are deep-fried and served with an intensely savory-sweet tonkatsu sauce. We opt for the ease of pan-frying. You could use store-bought tonkatsu sauce, but it's easy to make your own; ours is a little lighter and brighter than sauces from a bottle. A tangy cabbage slaw livens up the plate and balances the richness of the cutlets. Serve sliced crosswise into strips with steamed rice.
Don't use regular breadcrumbs. The crisp, light texture of Japanese panko breadcrumbs are key to getting the crunchy coating on chicken katsu.
Step 1
In a medium bowl, combine the vinegar, oyster sauce and ¼ teaspoon salt. Add the cabbage and scallions, then toss until the cabbage begins to wilt, about 1 minute. Set aside.
Step 2
Set a wire rack in each of 2 rimmed baking sheets. In a pie plate or wide, shallow bowl, stir together the flour and cornstarch. In a second similar dish, use a fork to beat the eggs and 1 tablespoon water until well combined. In a third, stir together the panko and ¼ teaspoon each salt and pepper.
Step 3
Season each cutlet on both sides with salt and pepper. One at a time, dredge the cutlets through the flour mixture, turning to coat and shaking off any excess, then coat both sides with egg, and finally dredge through the panko, pressing so that the crumbs adhere. Place the cutlets on one of the prepared racks.
Step 4
In a 12-inch skillet over medium-high, heat 6 tablespoons of oil until shimmering. Add 2 cutlets and cook undisturbed until golden brown, 1 to 2 minutes. Using tongs, flip and cook until the second sides are golden brown, about 1 minute. Remove the skillet from the heat. Transfer the cutlets to the second prepared rack.
Repeat with the remaining 4 tablespoons oil and the remaining cutlets, adjusting the heat as needed if the cutlets brown too quickly. Cut crosswise into strips about ½ inch wide and serve with the sauce, slaw and steamed rice, if using.
