Entrée: Japan – チキンカツ ▶ Chikin Katsu (Chicken Cutlet)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

2 boneless, skinless halal chicken breasts, about 12-16 oz total (340-450 g total)
Salt and freshly ground black pepper to taste
1 / 2 cup (60 g) all-purpose flour
1 large egg, beaten
1 cup (100 g) panko breadcrumbs
2 tbsp (30 g) unsalted butter
2 tbsp (30 ml) vegetable oil for frying
Tonkatsu sauce or a simple mixture of ketchup and Worcestershire sauce (ensure halal) for serving
Shredded cabbage for serving
Lemon wedges for serving

Instructions

1. Flatten chicken breasts to even thickness, season with salt and black pepper.  
2. Dredge in flour, dip in beaten egg, then coat thoroughly with panko.  
3. Heat unsalted butter and oil in a skillet over medium heat; fry cutlets until golden brown and cooked through, about 4–5 minutes per side.  
4. Drain on a rack or paper towel, slice into strips, and serve with tonkatsu sauce, shredded cabbage and lemon.

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