One of our family's very favorite Japanese recipes is an adaptation of Tonkatsu (pork cutlets), which we make with Chicken. I first had these while I was living in Japan, and after that, had them several times a week!
It is a very easy recipe, and is so very tasty!
Chicken-katsu (chicken cutlet) Recipe
enough boneless chicken breasts or tenders for your family
rice flour (or corn starch)
1-2 eggs, beaten
panko (Japanese dried bread crumbs), or regular dried bread crumbs
oil for frying, or cooking spray if baking
Dry the pieces of chicken with a paper towel. Dredge them in the rice flour, the beaten egg, and then the panko. Rest these on a plate, not touching, until you've finished all of them. Heat a little bit of oil (1-2 T) in the bottom of a frying pan. When it is sizzling hot, slide in enough chicken pieces so that the pan isn't crowded, but you can still cook a lot of them. Cook on medium-high for a few minutes, and then flip and cook the other side, until done.
If you'd like to bake it, it won't be as crispy. Spray a baking sheet with cooking spray, bake at 400 degrees until done.
Serve with thinly shredded cabbage and healthy drizzlings of tonkatsu sauce.
OISHII!! Delicious!
Note: This article was originally published in 2008 and updated in 2020