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. Dredge the chicken in flour, shaking off the excess. Then, dip the chicken into the beaten eggs, coating liberally, and dredge in the panko/Shichimi Togarashi mixture. 
  3. 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. 
  4. Slice chicken and serve with a side of rice or salad plus a dash of Shichimi Togarashi to top.


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