Chicken Katsu チキンカツ (Japanese Breaded Chicken, Rice, Shredded Cabbage Salad, and Pickled Vegetables Tsukemono)

Ingredients for Chicken Katsu:

• 2 chicken breasts (or chicken cutlets)

• 1 cup all-purpose flour

• 2 beaten eggs

• 1 cup panko breadcrumbs (essential for a crispy texture)

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/2 tsp paprika (for a smoky flavor)

• Neutral oil for frying

Side Dishes:

• Tonkatsu sauce (see recipe in Basics – Sauces)

• Finely shredded napa cabbage and carrot salad, marinated

• Pickled radish and tsukemono (Japanese pickled vegetables – see recipe in Basics – Condiments)

• Japanese rice (sushi rice or plain white rice)

Preparation:

1. Prepare the chicken:

• Slice the chicken breasts horizontally to ensure even cooking.

• Lightly flatten them with a meat mallet or the back of a knife.

• Season both sides with salt and pepper.

2. Breading:

• Prepare 3 bowls:

  • Bowl 1: flour

  • Bowl 2: beaten eggs

  • Bowl 3: panko breadcrumbs

• Dredge each chicken piece in flour, then dip in the beaten eggs, and finally coat with panko. Press lightly so the breadcrumbs stick well.

3. Cooking the Chicken Katsu:

• Heat about 1 cm (½ inch) of oil in a large pan over medium heat (around 170°C / 340°F).

• Fry the chicken pieces for 4–5 minutes on each side until golden and crispy.

• Check that the internal temperature reaches at least 75°C (167°F).

• Drain on paper towels.

4. Prepare the cabbage salad:

• In a large bowl, combine shredded napa cabbage, shredded carrot, rice vinegar, sugar, salt, and sesame oil.

• Let rest for 10–15 minutes to allow the flavors to blend.

5. Serve:

• Prepare a bowl of hot Japanese rice.

• Slice the Chicken Katsu into strips.

• Arrange the rice in a bowl or shallow dish.

• Place the chicken slices on top.

• Drizzle with a little tonkatsu sauce (or serve it on the side).

• Serve with the cabbage salad and pickled radish.

A crispy, flavorful, fresh, and well-balanced dish.