site stats

Crisp Panko Chicken Cutlets w/Tonkatsu Sauce


  • 4boneless skinless chicken breast halves
  • kosher salt
  • black pepper
  • 1⁄2cup flour
  • 3eggs, lightly beaten with
  • 1⁄3cup water
  • 2cups japanese panko breadcrumbs
  • 1⁄2head cabbage, shredded
  • Tonkatsu sauce
  • 1⁄2cup Worcestershire sauce
  • 1⁄4cup granulated sugar
  • 1⁄4cup soy sauce
  • 1⁄4cup tomato ketchup
  • 1teaspoon Dijon mustard
  • 1⁄4teaspoon ground allspice


  • With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern.
  • Lay a sheet of plastic wrap over the breasts and pound until they are about ½ inch thick.
  • Season with salt and pepper.
  • Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess.
  • Dip each piece in the flour and egg again an then coat the chicken in the panko.
  • In a deep, straight sided sauté pan, heat about ¼ inch vegetable oil over medium high heat until the oil ripples and simmers in the pan and instantly erupts into lots of bubbles when you dip a corner of the chicken breast into it.
  • Immediately reduce the heat to medium low and fry the chicken in batches until cooked through and golden on both sides, 4 to 6 minutes per side.
  • If the oil seems to cool down to much during frying, increase the heat a little to maintain a steady bubbling action.
  • Drain the chicken on paper towels and serve it with abundant shredded cabbage and tonkatsu sauce.
  • tonkatsu sauce: In a small saucepan, whisk together the Worcestershire, sugar, soy sauce and ketchup.
  • Bring to a simmer over medium low heat.
  • Reduce the heat to gentle simmer and whisk often until reduced to 1 cup, about 10 minutes.
  • Whisk in mustard and allspice.
  • Cool to room temperature.
  • The sauce will keep for 1 week in the refrigerator.


  • julikoz

    This is so good. I served it as written, with a big bed of just plain shreaded cabbage. The Sauce seasons both the chicken and cabbage perfectly!

  • Theresalcouch

    All I have to say is YUUUUM! Best version of this I’ve found so far!

  • Zachery B.
  • Lindrebellava

    The chicken was delicious, I was not thrilled with the sauce though. It was missing something.

  • Susang

    Very tasty a definite keeper. I love anything with a panko crust though. I didn’t make the sauce, since some of the reviews didn’t convince me to try it. Would like to try baking this also to see if it would crisp up, to save on some of the frying calories.

  • Jangomango

    Simple, easy, delicious. I just love cooking with Panko, and you are right about the tanginess of the sauce. The chicken breasts didn’t take very long to cook – more like 3 minutes a side, but then they may have been smaller than you used. Thanks for posting.

  • Amikins

    I was disappointed with this. I was expecting something delicious, the chicken to me tasted plain. It was moist and tender, but just didn’t have much flavor. I’ll add seasoning to the panco if I try something like this again. The sauce was not bad – not great, but not bad.

  • Sheila C

    Absolutely wonderful. I did use less sugar, because Im more of a savory vs sweet kinda gal, and it was soooo good. Will make this again and again.

  • gailanng

    Delicious and, btw, is this comment font big enough? Would it be easier to read IF I WROTE IN CAPITALS? DELICIOUS!

  • mommyoffour

    Oh my gosh, these are wonderful. I was voted best mom of the year with this. My kids loved this. I was worried they wouldn’t like the sauce but they did. We did skip the cabbage but otherwise followed everything. I served this with some soba noodles and it was a perfect meal. Thank you so much for sharing.