Crispy Panko-Crusted Chicken Cutlets with Homemade Tonkatsu Sauce
Indulge in the delightful texture and flavor of Crispy Panko-Crusted Chicken Cutlets, a dish that brings the satisfying crunch of Japanese panko breadcrumbs to juicy chicken breasts. Paired with a tangy and slightly sweet homemade tonkatsu sauce, this dish not only offers a perfect blend of tastes but also a visually appealing presentation with a side of fresh, crunchy shredded cabbage. This recipe is perfect for weeknights or weekend gatherings, promising a delicious meal that is both simple to prepare and exquisite in taste.
N/A
Servings
325
Calories
13
Ingredients
Ingredients
boneless skinless chicken breast halves
4 (pounded to ½ inch thick)
kosher salt
to taste
black pepper
to taste
all-purpose flour
½ cup
eggs
3 (lightly beaten with ⅓ cup water)
Japanese panko breadcrumbs
2 cups
cabbage
½ head (shredded)
Worcestershire sauce
½ cup
granulated sugar
¼ cup
soy sauce
¼ cup
tomato ketchup
¼ cup
Dijon mustard
1 teaspoon
ground allspice
¼ teaspoon
Instructions
1
Begin by preparing the chicken. With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern for better flavor absorption and tenderness.
2
Cover the chicken with a sheet of plastic wrap and pound each piece until it's about ½ inch thick to ensure even cooking.
3
Season the chicken generously with kosher salt and freshly ground black pepper on both sides.
4
Set up a breading station: Place flour on a plate, lightly beaten eggs mixed with water in a shallow bowl, and panko breadcrumbs on another plate.
5
Dredge each chicken breast in flour, ensuring it’s fully coated. Shake off any excess flour.
6
Dip the floured chicken into the egg mixture, allowing excess to drip off, then coat with panko breadcrumbs, pressing gently to adhere the crumbs.
7
In a deep sauté pan, heat about ¼ inch of vegetable oil over medium-high heat until hot. A good test is to dip the corner of a breaded chicken piece into the oil; it should bubble vigorously.
8
Once the oil is ready, reduce the heat to medium-low and carefully fry the chicken in batches. Cook until each piece is golden brown and cooked through, about 4 to 6 minutes per side.
9
Monitor the oil temperature, adjusting the heat as necessary to maintain a steady bubbling action.
10
Once cooked, transfer the chicken to a paper towel-lined plate to drain any excess oil.
11
Serve the crispy cutlets alongside a generous portion of shredded cabbage and drizzle with the homemade tonkatsu sauce.
12
For the tonkatsu sauce, in a small saucepan, combine Worcestershire sauce, granulated sugar, soy sauce, and tomato ketchup.
13
Bring the mixture to a simmer over medium-low heat while whisking continuously.
14
Reduce to a gentle simmer and continue whisking until the sauce thickens and reduces to about 1 cup, approximately 10 minutes.
15
Stir in the Dijon mustard and ground allspice, then allow the sauce to cool to room temperature before serving. This sauce can be stored for up to a week in the refrigerator.
Nutrition Information
17g
Fat
31.5g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this Crispy Chicken Cutlet recipe?
The recipe uses 4 boneless skinless chicken breast halves.
How should the chicken breasts be prepared before cooking?
You should lightly score both sides in a checkerboard pattern and pound them to a 1/2 inch thickness.
What are the ingredients for the homemade tonkatsu sauce?
The sauce consists of Worcestershire sauce, granulated sugar, soy sauce, tomato ketchup, Dijon mustard, and ground allspice.
What type of breadcrumbs provides the crunch in this recipe?
The recipe specifically uses Japanese panko breadcrumbs for a satisfying crunch.
How do I set up the breading station for the chicken?
Set up three plates: one with all-purpose flour, one with lightly beaten eggs and water, and one with panko breadcrumbs.
What is the calorie count for this dish?
Each serving contains approximately 325 calories.
What is the fat content per serving?
This dish contains 17g of fat per serving.
How many carbohydrates are in the Crispy Panko-Crusted Chicken?
There are 31.5g of carbohydrates per serving.
What is the protein content of this recipe?
This dish provides 15g of protein per serving.
How long does it take to cook the chicken in the pan?
The chicken should be fried for about 4 to 6 minutes per side until golden brown.
What temperature should the oil be for frying the chicken?
Start with medium-high heat to get the oil hot, then reduce to medium-low once you begin frying the chicken.
How do I know if the frying oil is ready?
Dip a corner of a breaded chicken piece into the oil; if it bubbles vigorously, it is ready.
What should I serve as a side for these chicken cutlets?
The recipe recommends serving the cutlets with a generous portion of shredded cabbage.
How much tonkatsu sauce does the recipe produce?
The sauce is reduced until it reaches a volume of approximately 1 cup.
Can the tonkatsu sauce be prepared in advance?
Yes, the sauce can be stored in the refrigerator for up to one week.
What seasoning is used for the chicken itself?
The chicken is seasoned with kosher salt and freshly ground black pepper.
What is the purpose of adding water to the eggs in the breading station?
The 1/3 cup of water helps thin the egg mixture for a more even coating.
At what point should I add Dijon mustard to the sauce?
Stir in the Dijon mustard after the sauce has simmered and thickened for about 10 minutes.
How do I ensure the chicken is drained properly after frying?
Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.
What is the role of ground allspice in the tonkatsu sauce?
Ground allspice is added at the end of the sauce preparation to add a distinct depth of flavor.
Is the tonkatsu sauce served warm or cold?
The sauce should be allowed to cool to room temperature before serving.
How much Worcestershire sauce is needed for the sauce?
The recipe calls for 1/2 cup of Worcestershire sauce.
How much flour is used for the breading?
The recipe uses 1/2 cup of all-purpose flour.
What kind of oil should I use for frying?
The instructions recommend using about 1/4 inch of vegetable oil.
How many eggs are used in the dredging process?
Three eggs are used for the egg wash mixture.
What is the recommended thickness for the chicken cutlets?
The chicken should be pounded to about 1/2 inch thick to ensure even cooking.
Should I shake off excess flour during breading?
Yes, you should dredge the chicken in flour and shake off any excess before dipping it into the egg.
How long does it take to simmer the tonkatsu sauce?
The sauce should be simmered and whisked for approximately 10 minutes.
Is this dish suitable for weeknights?
Yes, it is described as a simple to prepare recipe perfect for weeknights or weekend gatherings.
What should I do if the chicken is browning too fast?
Monitor the oil temperature and adjust the heat as necessary to maintain a steady bubbling action without burning.