Chicken Katsu Lunch Recipe

Prepare chicken

Trim any excess fat from the chicken breasts. Place each breast between two sheets of plastic wrap and pound with a meat mallet or heavy skillet to an even thickness about 1/2 inch thick. This ensures even cooking.

Season both sides of each pounded breast with kosher salt (about 3/4 tsp per side) and black pepper.

Set up a breading station: place the flour in a shallow dish, beat the eggs with the milk in a second dish until combined, and put the panko breadcrumbs in a third shallow dish. Lightly fluff the panko with a fork so it stays airy.

Dredge each seasoned chicken breast first in flour, shaking off excess, then dip into the egg wash ensuring full coverage, and finally press firmly into the panko so it adheres well. Place breaded cutlets on a plate and let rest 5 minutes for coating to set.

Pour vegetable oil into a large skillet to a depth of about 1/4 inch (about 1 cup). Heat over medium-high until oil registers 350°F (175°C) on a thermometer or a small piece of panko sizzles and browns in 10–15 seconds.

Fry the cutlets in batches (do not overcrowd) 3–4 minutes per side, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat to maintain oil temperature. Transfer cooked cutlets to a wire rack set over a baking sheet to drain and stay crisp. Keep warm in a 200°F (95°C) oven if desired.

Slice the rested cutlets into 1/2-inch strips just before serving.

Combine ketchup, soy sauce, Worcestershire sauce, mirin (or sherry), brown sugar, grated ginger, and grated garlic in a small saucepan over low heat.

Stir constantly until the sugar dissolves and the sauce is warm and slightly thickened, about 2–3 minutes. If the sauce is too thick, add up to 1 tablespoon water to reach desired consistency.

Taste and adjust: add a pinch more sugar for sweetness or 1/2 tsp more soy sauce for saltiness. Remove from heat and keep warm or refrigerate for up to 1 week.

Prepare rice: portion warm cooked short-grain rice into 4 bowls (about 1 cup each). Fluff with a rice paddle or fork just before serving.

Toss shredded cabbage lightly with a pinch of salt and a squeeze of lemon if desired, or serve plain as a crisp bed for the katsu.

Plate: place a scoop of rice, a small pile of shredded cabbage, and arrange sliced chicken katsu on the plate. Drizzle katsu sauce over the sliced cutlet or serve it on the side for dipping.

Garnish with a lemon wedge, optional Japanese mayonnaise (a small dollop alongside the sauce), and a sprinkle of toasted sesame seeds. Serve immediately so the katsu stays crisp.