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Crisp Panko Chicken Cutlets

Scott Phillips

Servings: four.


  • 4 boneless, skinless chicken breast halves
  • Kosher salt and black pepper
  • 1/2 cup all-purpose flour
  • 3 eggs, lightly beaten with 1/3 cup water
  • 2 cups panko crumbs
  • Vegetable oil for frying
  • 1/2 small head cabbage, finely shredded
  • Tonkatsu Sauce

Tonkatsu Sauce (yields 1 cup)

  • 1/2 cup Worcestershire sauce
  • 1/4 cup granulated sugar
  • 1/4 cup soy sauce
  • 1/4 cup tomato ketchup
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground allspice

Nutritional Information

  • Nutritional Sample Size with 1/4 cup sauce
  • Calories (kcal) : 750
  • Fat Calories (kcal): 250
  • Fat (g): 27
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 13
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 230
  • Sodium (mg): 1970
  • Carbohydrates (g): 85
  • Fiber (g): 5
  • Protein (g): 42


  • If the tenderloins are still attached to the chicken breasts, remove them and bread and fry them separately, or save them for another use. 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’re about 1/2 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 and then coat the chicken in the panko.
  • In a deep, straight-sided sauté pan, heat about 1/4 inch vegetable oil over medium high until the oil ripples and shimmers in the pan and instantly erupts into lots of bubbles when you dip a corner of a chicken breast into it. Immediately reduce the heat to medium low and fry the chicken in batches until cooked through and golden brown on both sides, 4 to 6 minutes per side. If the oil seems to cool down too 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.

For the 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 a gentle simmer and whisk often until reduced to 1 cup, about 10 minutes. Whisk in the mustard and allspice. Cool to room temperature. The sauce will keep for one week, tightly covered in the refrigerator.


Rate or Review

Reviews (2 reviews)

  • User avater
    SweetJLee | 02/22/2008

    The perfect way to make crispy chicken for any use! The sauce is nice and tangy and a good accompaniment to the cutlets. Definitely let cool to room temp - it will thicken more as it does.

  • duchessofcumberland | 11/07/2007

    We enjoyed this. I used Ian's whole wheat panko and chicken tenderloins. The sauce gave it some zing and the leftovers were just as tasty the next day. I might be add some ginger and/or garlic to the sauce next time.

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