Enjoy the crispy crunch of Chicken Katsu—no deep frying required! This oven-baked version is golden, juicy, and packed with ...

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.

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.

A simple and satisfying chicken katsu don for two. Itadakimasu! An easy at-home recipe for fans of Japanese cuisine, you can use ready-made sauce but it’s so simple to make your own.