Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup panko breadcrumbs
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup vegetable oil (for frying)
- 3 tbsp low-sodium soy sauce
- 2 tbsp Worcestershire sauce
- 1/4 cup ketchup
- 1 tbsp brown sugar
- Rice or noodles (for serving)
Instructions
- Gather all ingredients and slice the chicken breasts into cutlets.
- Marinate the chicken in a mix of soy sauce and Worcestershire sauce for at least 15 minutes.
- Set up three shallow dishes: one with flour, one with beaten eggs, and one filled with panko breadcrumbs. Dredge each cutlet in flour, dip in egg, then coat with panko.
- Heat vegetable oil in a skillet over medium heat until shimmering.
- Fry each breaded cutlet for about 4-5 minutes on each side until golden brown and crispy.
- While frying, whisk together ketchup, soy sauce, Worcestershire sauce, and brown sugar to make tonkatsu sauce.
- Serve katsu over rice or noodles drizzled with tonkatsu sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 550
- Sugar: 8g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg