cutlet

Crispy, golden-brown, and juicy breaded and fried pork or chicken cutlets, Japanese-style.

Tonkatsu or Chicken Katsu (Japanese Breaded Pork or Chicken Cutlets) Recipe

2 boneless, skinless chicken breast

salt and black pepper

all-purpose flour (about 5 ounces; 140 grams)

eggs, thoroughly beaten

Japanese-style panko bread crumbs (about 5 ounces; 140 grams)

Vegetable, canola, or peanut oil,

To Serve:

green cabbage

Lemon wedges

white rice

Japanese-style pickles (sunomono), optional

Homemade or store-bought tonkatsu sauce

If Using Chicken Breasts: Cut each breast half into 2 cutlets. Place them, one at a time, in a heavy-duty zipper-lock bag and pound gently to 1/4-inch thickness, using a meat pounder or the bottom of a heavy 8-inch skillet. (See this guide for step-by-step directions.) Season generously with salt and pepper. For best results, let them rest in the refrigerator for at least 4 hours and up to overnight after seasoning. Proceed to step 3.

If Using Thighs or Pork Cutlets: Place thighs or cutlets, one at a time, in a heavy-duty zipper-lock bag and pound gently to 1/4-inch thickness, using a meat pounder or the bottom of a heavy 8-inch skillet. Season generously with salt and pepper. Proceed immediately to step 3.

Fill 3 wide, shallow bowls or high-rimmed plates with flour, beaten eggs, and panko, respectively. Working with one thigh or cutlet at a time, dredge in flour with your first hand, shaking off excess. Transfer to egg dish, then turn thigh or cutlet with your second hand to coat both sides. Lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your first hand, scoop bread crumbs on top of thigh or cutlet, then gently press, turning to ensure a good layer of crumbs on both sides. Transfer thigh or cutlet to a clean plate and repeat with remaining meat. If this is done properly, your first hand should touch only dry ingredients, while your second hand should touch only wet, making the process less messy.

Fill a large cast iron or stainless steel skillet with 1/3 inch oil. (To speed things up even more, use 2 skillets simultaneously.) Heat over high heat until shimmering and just shy of smoking, about 350°F (175°C) on an instant-read thermometer.

Using tongs or your fingers, gently lower cutlets into hot fat, laying them down away from you to prevent hot fat from splashing toward you. (Work in batches if necessary.) Fry, gently swirling pan and rotating cutlets for even browning, and adjusting heat as necessary for a steady, vigorous bubble (around 300 to 325°F; 150 to 160°C), until bottom side is set, about 1 1/2 minutes. Flip cutlets and fry until other side is set, about 1 1/2 minutes longer. Continue cooking, swirling frequently and flipping occasionally, until well browned on both sides, about 3 minutes longer. Transfer to paper towels to drain and season with salt right away. Repeat with remaining cutlets.

Slice katsu into thin strips and serve immediately with shredded cabbage, lemon wedges, white rice, Japanese pickles (if desired), and tonkatsu sauce.

Cemitas are a Mexican sandwich that originally hails from the State of Puebla and gets its name from the bun itself, also known as a cemita. This recipe shows you how to make a Pueblan-style cemita with a fried milanesa beef, chicken, or pork cutlet filling. Loaded with fine strands of shredded Oaxacan cheese, plenty of ripe avocado, chipotles or pickled jalapeños, and papalo, a fragrant Mexican herb with a flavor all its own, it's a masterpiece of sandwich construction.

Pueblan-Style Cemita Sandwiches Recipe

(6-ounce) pieces beef, pork, or chicken cutlets, very thinly pounded

milk

all-purpose flour

bread crumbs

oil,

Hass avocados, halved, pitted, and sliced

onion rings (about 1/4 inch thick)

chioptle chiles

leaves cilantro leaves

Extra-virgin olive oil, for drizzling

Set wire rack on a sheet pan. Place milk in a shallow dish. Place flour in another shallow dish. Place bread crumbs in third shallow dish. Working one at a time, dip cutlets in milk, then dredge in flour, shaking off excess. Return to milk, then dredge in bread crumbs, pressing to adhere. Place breaded cutlets on a baking sheet.

Heat about 1/2 inch oil in a cast-iron skillet to 375°F. Working in batches and adding oil as needed to maintain level, fry cutlets, turning once, until golden brown on both sides, about 3 minutes per side. Transfer to a clean paper-towel-lined baking sheet. Season with salt and pepper when still hot.

Spread avocado on bottom bun halves. Top with fried cutlets. Mound half of the cheese on the cutlets.

Arrange onion rings on top of cheese. If using chipotles, tear into pieces and arrange on onion rings; alternatively, arrange pickled jalapeños on top of onion rings. Top with papalo and mound the remaining cheese on top. Drizzle with olive oil.

Scoop some bread from each of the top buns and discard. Close sandwiches and serve right away.

A simple panko-crusted chicken cutlet recipe that even picky eaters will devour, with a side of ketchup-Worcestershire dip. 

Kids' Chicken Katsu

ketchup

Worcestershire sauce

strawberry jam

chicken cutlets, pounded ⅓ inch thick

Kosher salt

eggs,

panko (Japanese breadcrumbs)

vegetable

short-grain rice (for serving)

Don’t trust anyone who doesn’t love a chicken cutlet.

Bon Appétit

Whisk ketchup, Worcestershire sauce, and strawberry jam in a small bowl to combine. Set sauce aside.

Season chicken with salt. Place flour in a shallow bowl. Place eggs in another shallow bowl. Place panko in a third shallow bowl. Season each bowl with salt.

Working one at a time, dredge chicken in flour, shaking off excess. Dip in egg, turning to coat and allowing excess to drip back into bowl, then coat with panko. Place on a large plate.

Heat 6 Tbsp. oil in a large heavy skillet over medium-low until it sizzles when a pinch of flour is added. Cook half of chicken until just cooked through and golden brown, about 2 minutes per side. Transfer to paper towels to drain. Add another 2 Tbsp. oil to skillet and repeat with remaining chicken. Season with salt.

Slice chicken crosswise into 1"-thick slices. Serve over rice with reserved sauce alongside for dipping.

Do Ahead: Chicken can be breaded 3 months ahead. Place between sheets of freezer paper or waxed paper in resealable plastic freezer bags; freeze. Thaw before cooking.

Big, thinly pounded pork cutlets provide a more accessible take on classic Viennese schnitzel—the perfect meal to raise a beer to.

Pork Schnitzel (Breaded and Fried Pork Cutlet) Recipe

pork

all-purpose flour (2 1/2 ounces; 70 grams)

(120 grams) panko bread crumbs

(710 milliliters) canola oil

Working with one pork chop at a time, trim fat and sinew off the chop, then make a cut lengthwise down the middle of one 1-inch-thick edge, about 3/4 of the way through the chop, without cutting it into 2 separate pieces, making a butterfly slice.

Place pork chop between two 12-inch-square pieces of plastic wrap and gently pound pork to 1/4-inch thickness, using a meat pounder or the bottom of a heavy 8-inch skillet. Repeat with remaining cutlets. Season pork cutlets with salt and pepper.

Fill a wide, shallow bowl or high-rimmed plate with flour, a second bowl or plate with beaten eggs, and a third bowl or plate with panko.

Working with one cutlet at a time, dredge a cutlet in flour with your left hand, shaking off excess. Transfer to egg dish, then turn pork with your right hand to coat both sides. Lift with your right hand and allow excess egg to drain off, then transfer to bread crumbs. With your left hand, scoop bread crumbs on top of pork, then gently press, turning pork to ensure a good layer of crumbs on both sides. Using your left hand, transfer cutlet to a clean parchment-lined baking sheet, then repeat with remaining cutlets. Be careful not to over-bread the cutlets.

Heat oil in a 12-inch cast iron skillet over medium-high heat until shimmering and just shy of smoking. Working with one cutlet at a time, gently lower cutlet into hot fat, laying it down away from you to prevent both hot oil from splashing toward you and the cutlet from sticking to the bottom of the skillet. This should also help “waves” develop in the cutlet—the sign of true schnitzel success.

Fry cutlet, adjusting heat as necessary to maintain a steady, vigorous bubble, until bottom side is browned and crisp, about 3 minutes. Flip cutlet and fry until second side is browned and crisp, about 3 minutes longer. Transfer to a wire rack set in a rimmed baking sheet and season lightly with salt. Repeat with remaining cutlets. Serve immediately with coleslaw  and a cold beer.

No need for coarse or homemade breadcrumbs here. The finely ground store-bought kind your mom used is ideal for this cutlet. This recipe is from Mean Sandwich in Seattle, WA.

Chicken Cutlets with Charred Peppers

unsalted butter

white onions, very thinly sliced

heavy cream

breadcrumbs

chicken breasts (about 8 ounces each)

vegetable oil,

peppers

lemon juice

No need for coarse or homemade breadcrumbs here. The finely ground store-bought kind your mom used is ideal for this cutlet. This recipe is from Mean Sandwich in Seattle, WA, one of our top 50 new restaurants of 2017.

Heat butter in a small saucepan over medium. Cook onions, stirring often, until onions are very soft but haven’t taken on any color, 14–18 minutes. Add cream and bring to a simmer. Cook, stirring occasionally, until liquid is reduced by half, 6–8 minutes. Let cool slightly, then transfer to a blender and purée until smooth. Season onion purée with salt. Keep warm.

Place eggs, breadcrumbs, and flour in 3 separate shallow bowls. Line a rimmed baking sheet with paper towels and set a wire rack inside. Place 1 chicken breast on a cutting board. Holding knife blade parallel to board, cut breast in half, slicing along a long side, to make 2 pieces. Place inside a large resealable plastic bag, seal, and gently pound to about ½" thick. (You aren’t flattening cutlets very much; you just want to make sure they are uniform in shape). Repeat with remaining chicken breast.

Working with 1 cutlet at a time, season with salt on both sides, then dredge in flour, shaking off excess. Dip in eggs, letting excess drip back into bowl, then coat in breadcrumbs, pressing to adhere before shaking off excess. Place on a rimmed baking sheet.

Heat 2 Tbsp. oil in a large heavy skillet, preferably cast iron, over medium-high. Cook peppers, shaking pan occasionally, until lightly blistered and charred all over, about 5 minutes. Transfer peppers to a medium bowl and toss with lemon juice; season with salt.

Wipe out skillet and pour in oil to come 1" up sides. Heat oil over medium-high until an instant-read thermometer registers 350°–365° (don’t let the tip of the thermometer touch the bottom of the skillet). Carefully lower 1 cutlet along the side of skillet closest to you and let slide away from you into the oil. Use tongs to submerge it and cook just until golden brown underneath, about 2 minutes. Carefully turn cutlet and cook, spooning hot oil over any areas that may be poking out of oil, until golden brown on the other side, about 2 minutes. Transfer to wire rack in prepared baking sheet. Season lightly with salt while still hot. Repeat with remaining cutlets.

Divide cutlets and warm onion purée among plates and top with charred peppers.

Do Ahead: Onion purée can be made 1 day ahead. Let cool; cover and chill.

With a juicy thick-cut pork cutlet breaded in a crisp panko crust glazed in a spiced fruit sauce, Katsu Sandwiches, make for a satisfying and delicious lunch on the go. Today, I'm going to show you everything you need to know to make an amazing Katsu Sando, including the sauce!

Katsu Sando (カツサンド)

sandwich bread (thick cut)

Tonkatsu

hot mustard (to taste)

Shredded cabbage

sake

apple juice

soy sauce

honey

onion (1/2 small onion grated)

garlic (1 large clove grated)

To make the sauce, add the sake and apple juice to a small saucepan, and bring the mixture to a boil.

When the sake and apple juice mixture becomes thick and syrupy, turn down the heat and add the Worcestershire sauce, soy sauce, ketchup, and honey.

Grate in the onion and garlic and cook the mixture until it's nice and thick and no longer smells like raw onions.

Fry the Tonkatsu at 320 degrees F (160 C) until it reaches an internal temperature of 140 degrees F. Check out my Tonkatsu Recipe for more details.

While the pork is frying, lightly toast the bread.

When the pork is done, set it on a wire rack and immediately drizzle both sides with the tonkatsu sauce.

To assemble the katsu sandwich, spread a thin layer of Japanese mustard on one piece of bread.

Add a whole piece of tonkatsu and top with some shredded cabbage and another piece of bread.

Give the sandwich a firm press with your hands to get the bread to conform to the shape of the Katsu. This helps prevent the sandwich from falling apart when you cut it in half.

Slice the Katsu Sando in half and serve.

http://www.youtube.com/watch?v=tgn5UhxxFb0

Katsu Sando is a Japanese pork cutlet sandwich made with a thick juicy pork katsu doused in a spiced fruit sauce. Recipe for the sandwich as well as the sauce.

Katsu Sando (カツサンド）

This Pork Tonkatsu is super easy to make, delicious and satisfying. Tonkatsu is a Japanese dish which consists of a pork cutlet coated in Panko (Japanese bread crumbs) fried, then topped with Tonkatsu sauce. This homemade sauce is tangy and delicious.

Pork Tonkatsu with Homemade Tonkatsu Sauce

pork chops

Salt and pepper

flour

Cooking oil

brown sugar

ginger

garlic

Stir the ketchup, soy sauce, brown sugar, Worcestershire...

Stir the ketchup, soy sauce, brown sugar, Worcestershire sauce, ginger, and garlic together in a bowl. Set aside or in the fridge.

Gently pound the pork between two slices of...

Gently pound the pork between two slices of plastic wrap until about 1/2 inch thick.

Season the pork with the salt and pepper.

Gather 3 wide dishes and fill the first...

Gather 3 wide dishes and fill the first dish with the flour.

Fill the second with the egg and whisk...

Fill the second with the egg and whisk until beaten.

Fill the third with the Panko bread crumbs....

Fill the third with the Panko bread crumbs. Set them side by side.

Coat the pork chops on both sides with...

Coat the pork chops on both sides with the flour.

Dip them in the beaten egg on both...

Dip them in the beaten egg on both sides.

Then coat well in the Panko bread crumbs.

Preheat the oil about ¼ inch deep in...

Preheat the oil about ¼ inch deep in a large frying pan over medium heat or to 350 degrees in an electric skillet.

Fry the Tonkatsu until golden brown on each...

Fry the Tonkatsu until golden brown on each side about 4 – 6 minutes or until internal temperature reaches 145 degrees F.

Drain briefly on a wire rack.

Serve the fried Pork Tonkatsu topped with the...

Serve the fried Pork Tonkatsu topped with the homemade Tonkatsu sauce.

https://mediavine-res.cloudinary.com/video/upload/agsfcpkvjegizv52fjxp.mp4

This Pork Tonkatsu is super easy to make, delicious and satisfying. Tonkatsu is a Japanese dish which consists of a pork cutlet coated in Panko (Japanese bread crumbs) fried, then topped with Tonkatsu sauce. This homemade sauce is tangy and delicious. Tonkatsu is often served with shredded cabbage but we like it much better with broccoli slaw or coleslaw. You can also use boneless chicken instead of pork in this recipe.

For this dish, it's important to have trimmed 'skinny' lamb cutlets that can be quickly grilled, then eaten with the fingers - hence scottadito - or 'burn-the-fingers'.

Lamb scottadito with spinach alla romana

spinach

tbsp olive oil,

garlic cloves, very thinly sliced

tbsp pine nuts, toasted

tbsp sultanas

tbsp lemon rind

french-trimmed lamb cutlets

lemon, quartered, to serve

Why wait for a table in a busy restaurant on a Friday night when you can cook this Middle-Eastern inspired meal at home in less than 30 minutes.

Sumac veal cutlets with lemon & mint cream

continental parsley

sumac

each) veal cutlets, excess fat trimmed

Olive oil spray

(1/3 cup) Thomy Delikatess mayonnaise

(1/4 cup) light sour cream

green shallots, ends trimmed, thinly sliced

tbsp finely chopped fresh mint

tsp lemon rind

Salt & black pepper

Spicy lamb and salad is just the ticket for your mid-week meal.

Sumac lamb cutlets with carrot & beetroot salad

beetroot bulb, ends trimmed, peeled, coarsely grated

tbsp red wine vinegar

carrot, peeled, grated

tbsp extra virgin olive oil

(1/4 cup) currants

orange juice

water

(1 cup) couscous

milliliters (1/4 cup) fresh lemon juice

tbsp toasted slivered almonds (Ducks brand)

lamb cutlets, excess fat

Ground sumac, to season

Lemon

Tonkatsu is a fried Japanese pork cutlet that's usually served with a sweet and savory spiced fruit sauce. My version features a tender thick-cut rib-chop that's been dredged in panko breadcrumbs and fried until shatteringly crisp on the outside, and juicy on the inside.

pork rib chops ((3-4 1-inch thick chops))

salt

white pepper ((to taste))

panko

vegetable oil ((for frying))

cabbage ((about 8 leaves))

Tonkatsu sauce

Japanese hot mustard

To prepare the cabbage salad, separate the leaves from the head, and trim off the tough stems.

Roll a few leaves together and use a sharp knife to slice the cabbage into thin threads. Soak the cabbage in cold water while you prepare the rest of the ingredients.

Prepare two trays, one with a well-beaten egg and the other with the panko. Prepare a wire rack to drain the Tonkatsu Add 1 1/2-inches of oil to a heavy bottomed pot and heat the oil to 320 degrees F (160 C).

Salt and pepper both side of the pork cutlets.

Dust the pork with an even coating of flour.

Dip the cutlets in the egg and coat evenly.

Transfer the pork to the panko and mound the breadcrumbs around the meat, pressing down gently on the cutlet to ensure you get a good coating of breadcrumbs on all sides.

Fry the Tonkatsu until golden brown, flipping every few minutes to ensure even browning. Use a skimmer to remove any foam that accumulates on the surface of the oil. Depending on how thick your chops are they will take anywhere from 10-15 minutes to cook through.

You can test to see if they're done by removing one from the oil and inserting an instant-read thermometer into the center. It should register 140 degrees F (63 C).

Top 23 cutlet recipes from across the web

The most viewed cutlet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tonkatsu or Chicken Katsu (Japanese...

Pueblan-Style Cemita Sandwiches Rec...

Kids' Chicken Katsu

Pork Schnitzel (Breaded and Fried P...

Chicken Cutlets with Charred Pepper...

Katsu Sando (カツサンド)

Pork Tonkatsu with Homemade Tonkats...

Lamb scottadito with spinach alla r...

Sumac veal cutlets with lemon & min...

Sumac lamb cutlets with carrot & be...

Tonkatsu

Pork Tonkatsu with Bull-Dog Sauce

Chicken Primavera

Eggplant Tortas Milanesa

Menchi Katsu (Ground Meat Cutlet)

Veg cutlet recipe | Vegetable cutle...

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Top 23 cutlet recipes from across the web

The most viewed cutlet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tonkatsu or Chicken Katsu (Japanese...

Pueblan-Style Cemita Sandwiches Rec...

Kids' Chicken Katsu

Pork Schnitzel (Breaded and Fried P...

Chicken Cutlets with Charred Pepper...

Katsu Sando (カツサンド)

Pork Tonkatsu with Homemade Tonkats...

Lamb scottadito with spinach alla r...

Sumac veal cutlets with lemon & min...

Sumac lamb cutlets with carrot & be...

Tonkatsu

Pork Tonkatsu with Bull-Dog Sauce

Chicken Primavera

Eggplant Tortas Milanesa

Menchi Katsu (Ground Meat Cutlet)

Veg cutlet recipe | Vegetable cutle...

Baked Pork Cutlet on Rice 港式焗豬扒飯

Wagyu-Melon Katsu (Watermelon Katsu...

Air Fryer Turkey Cutlets (Persian K...

Healthier Southern fried chicken

Rosemary and Thyme Turkey Cutlets

Baked Pork Cutlet on Rice 港式焗豬扒飯

Pork with Apples, Calvados and Appl...

The most viewed cutlet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine