Chicken Katsu チキンカツ

Chicken Katsu is a variation of the popular Japanese Tonkatsu dish, which is a deep-fried pork cutlet. It's a form of Japanese comfort food that was invented in the late 19th century. It was originally considered a type of yōshoku—Japanese versions of European cuisine. I think it's a combination of the sauce and the japanese style bread crumbs, known as Panko flakes that makes this dish so tasty.

The bread crumbs are light and crunchy and makes a delightful crust when pan fried or deep fried. In this dish I've substituted chicken breast cutlet for the pork cutlet or loin. The sauce that makes this dish is a thick, dark, fruity, intensely sweet and salty. It's made with the usual suspects, soy, vinegar, tomato, carrot and onion puree, corn starch, applesauce and of course, garlic. The cutlets are sliced to bite size and usually served over a bed of shredded cabbage with rice and sometimes with a pickled radish. This not exactly a low calorie dish, but like I said it is tasty and easy to make.


After a seasoning with salt and pepper, the chicken dredged in flour, then dipped in a egg and then into the panko flakes before hitting the pan. I simply use canola oil with a splash of sesame oil for a little flavor. Cook until a nice golden brown color is achieved remove from heat to drain on a paper towel over a pan. Let rest for a minute or two for the juice to reassert itself, slice across the grain and plate on a bed of sliced cabbage or lettuce. Serve with rice and vegetable side of you choice.

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