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Chicken katsu

Prep Time:

20 minutes

Cook Time:

4 minutes


2 servings



About the Recipe

For anyone wanting. white meat version of tonkatsu, look no further. Chicken katsu is a less calorific, low fat option for anyone wanting to leave the table feeling a little more virtuous. What's more, chicken is easier to work with as the flesh doesn't tend to curl when cooked requiring a little less prep time.


1 large chicken breast

40 g plain flour

1 small egg, beaten

40g panko breadcrumbs

1/8 tsp salt

1/8 tsp pepper

veg oil for deep frying

Bulldog or brown “katsu” sauce and some salad vegetables of your choice for serving


slice the chicken breast longways to create two “katsu”

season the katsu with the salt & pepper

coat each katsu in the plain flour

then coat the katsu in the beaten egg

coat the katsu in the breadcrumbs making sure they are well covered on both sides

fry in a shallow pan of hot oil for 2 mins on each side until the panko coat is golden brown 



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