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Milk Street Recipe

Japanese-Style Chicken Cutlets with Cabbage Slaw and Tonkatsu Sauce

30 minutes

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Japanese-Style Chicken Cutlets with Cabbage Slaw and Tonkatsu Sauce

Japanese panko-breaded chicken cutlets known as katsu cook quickly so the meat retains moisture and flavor, and the broad surface area offers lots of crisp, golden brown crust. Katsu traditionally are deep-fried and served with an intensely savory-sweet tonkatsu sauce. We opt for the ease of pan-frying. You could use store-bought tonkatsu sauce, but it's easy to make your own; ours is a little lighter and brighter than sauces from a bottle. A tangy cabbage slaw livens up the plate and balances the richness of the cutlets. Serve sliced crosswise into strips with steamed rice.




Don't use regular breadcrumbs. The crisp, light texture of Japanese panko breadcrumbs are key to getting the crunchy coating on chicken katsu.

30 minutes

Derek L.

Any particular reason you guys prefer chicken over the traditional pork cutlet?

Lynn C.

Hi Derek -

This recipe is from our cookbook, The New Rules, and was part of a spread on different kinds of chicken cutlets, which is why we went with chicken here. Chicken Katsu sandos, though not the original, are still widely found in Tokyo.

The Milk Street Team

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