Chicken Katsu Chicken Katsu

Author: Canadian Living

Similar to a schnitzel or cutlet, this easy dish is delicious served either hot or cold in a sandwich. Or you can serve it with steamed rice and a salad for a complete meal. If you can't find mirin (Japanese sweet rice wine), you can substitute 1 tbsp (15 mL) each boiling water and granulated sugar.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2009


Katsu Sauce:


Katsu Sauce: In small saucepan, bring ketchup, Worcestershire sauce, sugar, soy sauce, mirin, garlic, ginger and mustard to boil. Reduce heat and simmer until reduced to3/4 cup (175 mL), 10 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)

Meanwhile, place chicken between plastic wrap; pound with meat mallet or bottom of heavy saucepan to 1/4-inch (5 mm) thickness.

In bowl, combine soy sauce, garlic and half each of the salt and pepper; add chicken and toss to coat.

In shallow dish, whisk together flour and remaining salt and pepper. In separate shallow dish, whisk eggs with 2 tbsp (25 mL) water. Pour panko crumbs into third shallow dish.

Dip chicken into flour mixture to coat; shake off excess. Dip into egg mixture, letting excess drip off. Dip into panko crumbs, patting to coat evenly.

In deep skillet or shallow Dutch oven, heat 1 inch (2.5 cm) of oil over medium-high heat; cook chicken, in batches, until no longer pink inside, about 6 minutes.

Cut chicken crosswise into 3/4-inch(2 cm) wide strips. Place on platter; drizzle with sauce. Serve with lemon slices.

Nutritional facts Per serving: about

  • Sodium 1587 mg
  • Protein 43 g
  • Calories 634.0
  • Total fat 21 g
  • Potassium 802 mg
  • Cholesterol 170 mg
  • Saturated fat 3 g
  • Total carbohydrate 67 g


  • Iron 36.0
  • Folate 48.0
  • Calcium 12.0
  • Vitamin A 7.0
  • Vitamin C 23.0
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Chicken Katsu