Crispy on the outside, tender on the inside—katsu is Japanese comfort food at its finest. Traditionally made with breaded pork or chicken cutlets, this satisfying dish can be customized in countless delicious ways. Whether you're frying up a weeknight dinner or impressing guests with a Japanese-inspired menu, katsu never fails to deliver crunch and flavor.
Why You’ll Love Katsu:
Crispy Satisfaction: Panko breadcrumbs give katsu its signature golden crunch.
Totally Customizable: Try pork, chicken, tofu, or even mushrooms for variety.
Easy to Make at Home: Just a quick breading process and shallow fry—no deep fryer required.
Katsu Variations to Try:
1. Chicken Katsu
Juicy chicken breast, pounded thin and breaded in flour, egg, and panko. Serve with shredded cabbage and katsu sauce.
2. Tonkatsu (Pork Cutlet)
A classic version made with pork loin or tenderloin. Pairs perfectly with rice and pickled veggies.
3. Tofu Katsu
Firm tofu slices, pressed and patted dry, then breaded and fried. Great for vegetarians and just as satisfying.
4. Katsu Sando (Cutlet Sandwich)
A crispy katsu cutlet nestled between soft milk bread slices, often with shredded cabbage and tangy sauce. Perfect for lunch or on-the-go bites.
5. Curry Katsu
Top your katsu with a ladle of Japanese curry—rich, savory, and soul-warming. A one-plate wonder.
Basic Ingredients for Any Katsu:
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Protein: Chicken breast, pork cutlet, firm tofu, or portobello mushrooms
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Flour, Eggs & Panko: For the crispy coating
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Salt & Pepper: To season
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Neutral Oil: Like vegetable or canola for frying
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Katsu Sauce: Store-bought or homemade (mix Worcestershire, ketchup, soy sauce, and sugar)
Assembly Steps:
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Prep the Protein:
Pound meat thin (if using meat), or press tofu. Season with salt and pepper.
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Bread the Cutlets:
Dredge in flour, dip in beaten eggs, then coat thoroughly with panko breadcrumbs.
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Fry Until Golden:
Shallow-fry in hot oil (about 350°F/175°C) for 3–4 minutes per side, or until golden brown and cooked through. Drain on paper towels.
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Serve & Enjoy:
Slice into strips and serve over rice, in sandwiches, or with curry. Don’t forget a drizzle of sauce and some pickled veggies or cabbage slaw!
Pro Tips:
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Don’t overcrowd the pan—fry in batches for best results.
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Use Japanese panko, not regular breadcrumbs, for extra crunch.
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Rest fried cutlets on a wire rack to keep them crisp.
Don’t Forget This Kitchen Tool:
A meat mallet (or rolling pin) is essential when making authentic katsu. Pounding your cutlets thin not only ensures quicker, even cooking, it also makes every bite more tender. It’s a simple step that takes your katsu from good to restaurant-worthy.