Chicken Katsu

A simple panko-crusted chicken katsu cutlet recipe with shichimi togarashi. Serve with rice or a salad for a super easy weeknight dish. 


RawSpiceBar's shichimi togarashi
1½ pounds chicken cutlets, pounded
Kosher salt
¾ cup all-purpose flour
3 large eggs, beaten
2 cups panko
8 tablespoons vegetable oil


  1. Pat chicken dry and season with kosher salt. Combine panko and shichimi togarashi in a small bowl. Place flour and eggs in separate bowls as well.
  2. Heat oil in a heavy skillet over medium-low until sizzling.  Add chicken and cook through, 2 minutes per side. Set aside on paper towels and repeat with remaining chicken. 
  3. Slice chicken and serve with a side rice or salad plus a dash of shichimi togarashi to top.


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