katsu

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.

For what tastes like a complex sauce, the thick, sweet, and salty tonkatsu sauce is incredibly easy to throw together to go along with your fried golden and crispy panko-crusted cutlets.

Tonkatsu Sauce (Japanese-Style Barbecue Sauce) Recipe

ketchup

Worcestershire sauce

soy sauce

mirin

sugar

Dijon mustard

garlic powder

In a small bowl, stir together ketchup, Worcestershire, soy sauce, mirin, sugar, mustard, and garlic powder. Use immediately or store in an airtight container in the refrigerator for up to a month.

Make our easy katsu curry with options to adapt the recipe for vegetarian, vegan and gluten-free diets. You'll need chicken or tofu depending on your preference

Katsu Curry

tbsp rapeseed oilor vegetable oil

pouches cooked rice(we used brown basmati)

½ large cucumber,peeled into ribbons

mint leavesor coriander leaves,

lime wedges,to serve

onions,chopped

carrots,chopped,

garlic cloves,crushed

tbsp curry powder,mild

½ tsp ground turmeric

coconut milk

tbsp cornflour

chicken mini fillets,or

breadcrumbs(gluten-free if necessary)

Katsu curry

First, make the curry sauce. Heat 1 tbsp oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Season well, cover and simmer over a low heat for 20 mins.

Now make the katsu. In a wide bowl, mix the cornflour with 4 tbsp water and some seasoning. Dip the chicken or tofu into the flour mixture (if cooking for both vegans and meat eaters, make sure you dip the tofu first to avoid mixing it with meat). Place the breadcrumbs in another bowl and dip the chicken or tofu in it, turning until well coated.

When the onions and carrots in the curry sauce are soft, blitz using a hand or table-top blender. If the sauce is too thick, add a little more water, check the seasoning, adding more salt, maple syrup or some lime juice, if you like. Keep warm.

Heat the oil in a frying pan and cook the chicken or tofu for 4-5 mins on each side until golden and cooked through. Warm the rice and divide between bowls. Top with the curry sauce, katsu chicken or tofu, and serve with the cucumber, carrot ribbons, herbs and lime wedges.

This Japanese katsudon—fried cutlet and egg rice bowl—is the best use you're ever gonna get out of leftover fried chicken or pork cutlets.

Katsudon (Japanese Chicken Or Pork Cutlet And Egg Rice Bowl) Recipe

(80 milliliters) dashi,

(15 milliliters) soy sauce

(15 milliliters) sake

(8 grams) sugar

(10 milliliters) mirin

onion

eggs

scallions,

rice,

Katsudon (Japanese Chicken or Pork Cutlet and Egg Rice Bowl) Recipe

Combine dashi, soy sauce, sake, sugar, and mirin in a small saucepan or donburi pan and bring to a simmer over medium heat. If using onion, add to broth and simmer until tender, about 5 minutes. Add sliced fried cutlet and let simmer for 1 minute. Meanwhile, beat together eggs and scallions in a small bowl. Pour egg mixture on top of cutlet and around broth. Cover and cook until eggs are as set as you'd like them, about 1 minute for very soft or 2 minutes for medium. Slide broth, egg, and chicken out on top of a bowl of rice. Sprinkle with scallions and serve.

These eggplant ‘katsu’ pieces have that really crispy exterior from the bread crumbs and you get that silky texture from the eggplant once you take a bite. Overall this bowl was so comforting and satisfying—and really enjoyed all the textures since I enjoyed the eggplant with some Japanese curry sauce and rice.

Crispy Eggplant Katsu (Fried or Baked)

eggplants eggplant

Neutral oil (for frying)

all-purpose flour

cornstarch ((12 grams))

tsp baking powder ((2 grams))

salt ((7 grams))

+ 2 tbsp room temp. water ((155 grams))

breadcrumbs (or more if needed (I used Japanese breadcrumbs))

curry

short grain rice

Slice the eggplants into 1” thick pieces. I sliced mines at an angle. (see photos or video for reference)

Mix all the batter ingredients together in a bowl until you have a smooth consistency. In another shallow bowl, place the breadcrumbs.

Dip each piece of eggplant into the batter and then coat in the bread crumbs. I like to use one hand for the wet, and one hand for the dry breadcrumbs to keep it clean and to avoid my fingers from getting breadcrumbs forming. Coat the rest of the eggplants.

Heat a large frying pan over high heat. Add enough oil to submerge the eggplants. See baking option below.

Once hot and bubbling, add in the eggplants. You can check for the heat of the oil by placing some breadcrumbs. If the breadcrumbs bubble once you add them, the oil is hot enough. Cook the eggplants for 2 minutes on each side or until golden brown and crisp. Flip to cook the other side.

Once golden brown throughout, remove the eggplant from the oil and place on a strainer or a plate lined with paper towels to drain out excess oil. Do not cover the eggplant to avoid them from getting soggy.

Serve and enjoy the eggplant with with some Japanese curry and steamed short grain rice.

You can also enjoy your eggplant as is or with your dipping sauce (like teriyaki sauce, see homemade recipe here) of choice!

Baking option:Heat oven to 350F. Place the eggplants on a lined baking tray. Brush some oil on the eggplants. Bake for 35 to 40 minutes or until lightly browned and crisp. Flip halfway through baking. Do note that the baked eggplants wont be as golden brown as the fried ones, but still really crispy!

These eggplant ‘katsu’ pieces have that really crispy exterior from the bread crumbs and you get that silky texture from the eggplant once you take a bite :)

Full recipe here: https://thefoodietakesflight.com/crispy-eggplant-katsu

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#eggplant #katsu #vegan #veganrecipes

CRISPY EGGPLANT KATSU | Vegan

A delicious Vegan Katsu Curry alternative, served with curnchy Cauliflower Nuggets.

Katsu Curry with Cauliflower Nuggets

cauliflower

all purpose flour

black pepper

salt

coriander powder

cumin powder

plant-based milk (unsweetened)

Bread crumbs (fine)

onion (diced)

garlic

carrot (diced)

ginger

curry powder

turmeric powder

400 ml homemade stock

flour

ml coconut milk

honey

Preheat the oven to 180Cº / 350Fº.

Cut the cauliflower into florets. In a big bowl, mix the flour, pepper, salt, coriander and cumin powder. Add the plant-based milk and whisk until you have a uniform batter.

Dip the cauliflower florets into the batter until they are fully coated. In a separate bowl, add the fine breadcrumbs and dip each cauliflower floret into the bread crumbs until perfectly coated. The results will be better if you bread the florets with the breadcrumbs one by one even if it takes a bit longer.

Place the cauliflower on a baking tray and bake for about 40 minutes. Flip the cauliflower halfway to ensure that it cooks perfectly on both sides.

Cauliflower Nuggets

While the cauliflower nuggets are baking, heat 1-2 tbsp of oil in a pan on medium heat and add the onion, carrot, garlic and ginger. Stir and cook for 5-6 minutes until the onion starts to soften. Add the curry and turmeric and cook for another minute.

Add the flour and then pour in the vegetable stock a bit at a time while constantly mixing. Let it simmer for 10-15 minutes or until the carrot has softened.

Add the coconut milk, soy sauce and honey or maple syrup and transfer the sauce to a blender. Blend until you have a smooth consistency.

Katsu Curry Sauce

Crispy pork schnitzel served with katsu curry, vegetables and Japanese mayo.

Pork Katsu Curry

pork schnitzel

panko crumbs

olive oil

onion sliced

carrot, peeled & chopped

water

cooked medium grain rice

cabbage

tbsp of japanese mayo

spring onion, sliced

Coat pork in flour, then egg and then...

Coat pork in flour, then egg and then panko crumbs.

Heat 1 tbsp of oil in a pan...

Heat 1 tbsp of oil in a pan and fry pork on each side until golden and cooked through.

In a large pan sauté onion with oil...

In a large pan sauté onion with oil and stir until soft. Add carrot to the pan.

Add water and bring to the boil, add...

Add water and bring to the boil, add 1 packet of golden curry sauce and stir until dissolved. Simmer for 5 minutes and keep stirring. If the curry sauce becomes too thick then add more water.

Slice the cooked crispy pork then add it to a...

Slice the cooked crispy pork then add it to a bowl on top of the cooked rice, pour over the curry sauce and add cabbage, spring onion and Japanese mayo.

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

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）

Make this Japanese-inspired dish of crunchy chicken and a rich, warmly spiced sauce. Our ultimate version is easy to make but packs plenty of flavour

Next level chicken katsu curry

chicken breasts

milk

plain flour

panko breadcrumbs breadcrumbs

togarashi

sunflower oil

butter

carrot

tbsp mild curry powder

tbsp honey

tbsp red or brown miso paste

chicken stock cube

white cabbage

Cut each chicken breast in half lengthways, creating four fillets. Put each fillet between two sheets of baking parchment and beat with a rolling pin to even out the thickness.

Pour the milk into a bowl and season with a large pinch of salt, then add the chicken fillets. Cover and leave in the fridge for at least 20 mins or for up to 24 hrs (the longer you leave the chicken in the milk, the more succulent it will be).

When you&rsquo;re ready to coat the chicken, tip the flour, eggs and breadcrumbs into three separate bowls, then season the flour with the togarashi and stir the soy sauce into the eggs. Scoop one chicken fillet out of the milk and coat in the flour mix, then dip into the egg mix and coat in the breadcrumbs. Set on a plate and repeat with the rest of the chicken fillets. Can be prepared up to a day ahead and frozen for up to a month.

To make the curry sauce, heat the butter in a saucepan and sizzle the carrot&nbsp;and onion&nbsp;for 5 mins, then add the garlic and ginger and cook for a few mins more. Scatter over the curry powder and cook for 1 min, then stir in the honey, ketchup, miso paste and soy sauce to create a sticky paste. Cook for 1 min more, then pour in 700ml boiling water and crumble in the stock cube. Cover and simmer for 20 mins until the carrot&nbsp;is soft. Tip the sauce into a blender and blitz until completely smooth (alternatively, use a hand blender). Season to taste. Can be made up to three days ahead and chilled or frozen for up to three months.

To cook the katsu, heat a good layer of oil in a large frying pan, then add as many of the chicken fillets as you can fit and fry for 3-4 mins on each side until deep golden and crisp. Transfer to a tray and keep warm in a low oven while you cook the remaining fillets.

Mix the cabbage and seaweed and sprinkle over some sesame seeds, if using. Top the katsu with the curry sauce and serve with the rice and salad, if you like.

Juicy, tender chicken, with crispy panko breadcrumbs on the outside, fluffy rice and crunchy cabbage.

Chicken Katsu Recipe

chicken breast (lightly pounded)

tbsp all purpose flour

egg (lightly beaten)

panko

Season both sides of the chicken with salt and freshly ground pepper.If air frying or baking, toast the panko: Add the panko to a dry pan and toast over medium heat, stirring. Drizzle on 1 tablespoon neutral oil and stir until golden and toasty. Remove from the heat and place the panko in a shallow bowl to cool.

Set up 3 shallow dishes, one with the flour, one with the lightly beaten egg, and one with the panko.

Using one hand, dip the chicken into the flour, coating both sides. Shake off the excess flour and place it in the egg.

Use your other hand to turn the chicken in the egg, making sure it’s coated all over. Shake off any excess egg and place the chicken in the panko.

Using the hand you used to flour the chicken, flip and press down on the chicken to coat in panko, being sure to gently adhere the panko all over. Shake off the excess panko and you’re ready to cook.

To air fry: Place the prepared chicken katsu on a lightly oiled rack inside the air fryer and air fry at 400°F for 12-15 minutes or until the internal temperature of the chicken reaches 165°F.To bake: Heat the oven to 400°F. Place the prepared chicken katsu on a lightly oiled rack and bake for 20-25 minutes or until the internal temperature of the chicken reaches 165°F.To deep fry: Heat up 2-3 inches of neutral oil in a deep pan over medium high heat until it reaches 350°F. Gently place the coated chicken katsu into the oil and fry, flipping once, until golden brown and cooked through, about 2-4 minutes per side

After the katsu is cooked, let it cool slightly before cutting it into strips and serving it with rice, shredded cabbage, and katsu sauce. Enjoy!

Chicken Katsu Ramen Bowl Recipe made keto/whole30/paleo! Air fried katsu chicken with keto ramen noodles are the best combo for ramen lovers!

Chicken Katsu Ramen Bowl (Keto/Paleo/Whole30)

0.5 lb thin cut chicken breasts (about ¼-inch thin)

tbsp plain unsweetened yogurt (dairy-free. See notes)

6-8 tbsp golden ground flaxseed meal

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Top Tags

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Chicken Katsu

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