Typically, thin, boneless chicken breasts that have been pounded are used for chicken katsu, but that's not the only option.

Make the chicken: The chicken should be about ¼-inch thick. If it’s thicker, gently pound each cutlet with a meat mallet or rolling pin to flatten. Season all over with salt and pepper.

Schnitzel, katsu chicken, by any name, this foolproof dinner is a family favorite. It's also economical because it makes a little chicken go a long way.

How to make Japanese Chicken Katsu Sando Discover more from the chef at Taste of Dubai this weekend!

Recipes Panko Chicken with Katsu Sauce | Cooking with Styles This is a fun take on an age-old protein that pairs well with Cilantro Lime Rice. To stream CBS 8 on your phone, you need the CBS 8 app.

Cooking Chicken katsu, weeknight rescue Kay Chun’s recipe cleverly shallow-fries the cutlets so they emerge golden and crispy, ready for rice, tonkatsu sauce and a shaggy mound of shredded cabbage.