Chicken Katsu

A more authentic version: Fry for 1 minute each side, take out to rest for 4 minutes, and then repeat for 1 minute each side.

Lots of wonderful things to enjoy about this meal. Simplicity itself. Easy and not a lot of dishes. Left more time for my husband and I to catch up on Mare of Easttown rather than spending half the night cleaning (which he does, I cook on most nights). Reminded me of the trip we took to Tokyo in ‘87. Food is amazing in that it can bring you back in time or to another place entirely different from where you are.

Great as leftovers too. A cutlet on a good toasted bun with shredded cabbage and tonkatsu sauce on top. We always make more than one meal out of this.

I’ve made my own sauce, but I really prefer Bulldog, the tonkatsu sauce standard. I make tonkatsu fairly frequently, and it’s just nice to have a bottle around. I’ve also had good luck making a double batch of breaded meat (usually pork, sometimes chicken) and freezing half for later. Just lay out the breaded cutlets on a sheet pan lined with parchment and pop in the freezer til firm. Bag up in big freezer bags. When you want tonkatsu again, just thaw and cook as usual.

My mother often made a version of this while I was growing up. Our sauce is 2 parts ketchup to 1 part soy sauce, plus a little extra garlic and ginger. The extra sugar here sounds unappetizing since that's what I'm used to. We also used thinnish pork chops cut into "fingers" before being breaded and pan-fried--almost surely an adaptation for toddler fingers, but moist meat and good outside/inside ratio so that we kept doing it.

I've started substituting tapioca flour for 3/4 of the all-purpose flour, and I think it makes for a crisper coating. I also dip the cutlet in the beaten egg once more after dredging in the flour mixture, and before pressing it in the panko. For the panko, I like a mix of fine and coarse. I've tried all these things because DH says chicken katsu would be his death row meal. Also, for him it's Bulldog or nothin'.

Add a little Worcestershire sauce and ketchup to the beaten eggs for another simple layer of flavor, like the other great Katsu recipe in NYT Cooking does.

You say katsu. Some say schnitzel. (Minus the sauce). Interesting how different cuisines enjoy crispy chicken/pork/beef. Thanks for the sauce recipe.

Japanese use potato starch not flour, it isn’t as heavy and doesn’t add any flavor like flour does. If you can’t find potato starch corn starch is acceptable. Another person posted fry for 1 min on each side remove wait a few minutes (while frying the next batch) then fry for another minute on both sides. It prevents the breading from absorbing to much oil. That is how they make it in the Tokyo area where I lived.

Cut it in half as if it's a bagel.

I’ve made this twice already in the last two weeks and my wife says that it’s her favorite of all of the recipes I’ve cooked from the NYTimes or any other I’ve just made up. She’s Italian and schnitzel has always been her favorite comfort food especially after spending a year in Germany at university. Katsu sauce kicks it up another level. A galaxy, she says. Well done, NYTimes.

Really enjoyed making this! The sauce is fantastic and I only had red cabbage so I sliced some thin and seasoned it with rice wine vinegar and salt as a side.

This dish was wonderful! Do as directed and you will be very happy! Looked just like the photo.

Rob in DC A more authentic version: Fry for 1 minute each side, take out to rest for 4 minutes, and then repeat for 1 minute each side. Charlie Great as leftovers too. A cutlet on a good toasted bun with shredded cabbage and tonkatsu sauce on top. We always make more than one meal out of this. Jenn I’ve made my own sauce, but I really prefer Bulldog, the tonkatsu sauce standard. Sue My mother's version. Our sauce is 2 parts ketchup to 1 part soy sauce, plus a little extra garlic and ginger.

Growing up with a Japanese grandmother, this is very familiar. She would dress the cabbage with Aji Mirin (rice vinegar) and a little sesame oil, add some green onion, and probably a pinch of salt. Frankly she’d more likely serve this with a side of bean sprouts with a similar dressing.