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deep-fried breaded chicken cutlets

  • Serves: 2
  • Calories: 625 kcal
  • Total Time: 25 m
    • Prep: 10 m
    • Cook: 15 m
  • Japanese: Chikin-katsu
Deep-Fried Breaded Chicken Cutlets



  • 400 g chicken breasts or thighs
  • a little salt
  • a little pepper
  • oil for deep frying


  • 15 g flour
  • 1 egg
  • 30 g bread crumbs

two types of sauces:

    Sauce #1:
  • 50 ml ketchup
  • 30 ml Worcestershire sauce

    Sauce #2:
  • suitable amount Worcestershire sauce
Step 1

step 1:

Stab both sides of the chicken 5 or 6 times with a fork. Sprinkle salt and pepper on both sides.

Step 2

step 2:

Lightly coat the chicken with the flour in a pan.

Step 3

step 3:

Beat the egg in a bowl and coat the chicken with the egg.

Step 4

step 4:

Then coat well with the bread crumbs in a separate pan.

Step 5

step 5:

Heat the oil to 170 °C and deep-fry the chicken on each side about 5 or 6 minutes until golden brown. Remove and drain on a rack.

Step 6

step 6:

Slice the chicken cutlets across into 2 cm. strips.

Step 7

step 7:

When using Sauce #1, Mix the ketchup and Worcestershire sauce in a bowl.


Pour the Sauce #1 or Sauce #2 over the cutlets and serve.


The original Katsu dish used beef (Bīfu-katsu). Then pork began to be used and that dish (Ton-katsu) is now the most popular in Japan. This dish using chicken (Chikin-katsu) is the latest version. Either sauce suits the chicken cutlets very well.