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–+ servings

Chicken Katsu with Asian Cabbage Salad

Crispy, juicy Panko-breaded chicken cutlets topped with a crunchy Asian cabbage salad and homemade carrot-ginger dressing make this fresh take on chicken katsu an easy weeknight dinner.
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Prep Time 50 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings 4 servings

Ingredients  

For the Chicken Katsu:

  • 4 medium boneless, skinless chicken breasts 
  • 2/3 cup all-purpose flour
  • 2 large eggs
  • 2 cups Panko breadcrumbs
  • Avocado or vegetable oil, for pan-frying 

For the salad:

  • 1 recipe Carrot-Ginger Dressing
  • 2 cups shredded purple cabbage 
  • 2 cups shredded carrots 
  • 1 cup shelled edamame beans 
  • 1 cup sliced cucumbers 
  • 2 Tablespoons sliced scallions 

Instructions 

Make the Chicken Katsu:

  • Place each chicken breast between two pieces of parchment or wax paper. Using a meat mallet or the bottom of a heavy skillet, pound the cutlets until they are 1/2-inch-thick. Season the chicken with salt.
  • Add the flour to one large, shallow bowl. Whisk the eggs in a second large, shallow bowl. Add the Panko breadcrumbs to a third large, shallow bowl.
  • Dredge each of the chicken breasts in the flour, shaking off any excess, then dip it into the eggs and immediately into the Panko, pressing the breadcrumbs to adhere to all sides of the chicken. 
  • When ready to cook, line a baking sheet with paper towels. Place a large skillet over medium heat. Add enough oil to generously coat the bottom of the pan. Once the oil is hot, add the breaded chicken breasts (careful not to overcrowd the pan and working in batches, if needed) and cook them, undisturbed, until they are golden brown. Flip the chicken once and continue cooking until it reaches an internal temperature of 165°F. 
  • Transfer the chicken Katsu onto the prepared baking sheet and immediately season them with salt.

Assemble the salad:

  • When ready to serve, add the purple cabbage, carrots, edamame, cucumbers and scallions to a large bowl. Add your desired amount of the prepared Carrot-Ginger Dressing and toss to combine.
  • Cut the chicken Katsu into thin strips and arrange it on serving plates. Top the chicken Katsu with the salad and serve immediately. 

Notes

  • Boneless, skinless chicken thighs can be substituted for the chicken breasts. I still recommend pounding them to an even thickness so they cook evenly.
  • I don't recommend substituting regular breadcrumbs. Panko's light, airy flakes create the signature crispy coating that makes Chicken Katsu so irresistible.
  • Carrot-Ginger Dressing: The dressing can be made up to 1 week in advance and stored in an airtight container in the refrigerator. Give it a good stir or shake before serving.
  • Make-ahead: You can bread the chicken up to 3 hours ahead of time. Arrange the breaded cutlets on a baking sheet, cover and refrigerate until you're ready to fry. I recommend tossing the salad with the carrot-ginger dressing just before serving so the vegetables stay crisp. If you're prepping ahead, chop the veggies and refrigerate them separately, then toss everything together right before serving.
  • Storage: Leftover chicken will keep in an airtight container in the refrigerator for up to 3 days. Store the salad separately for the best texture.
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