Looking for a crispy, golden cutlet that’s easy to make and absolutely delicious? These Crispy Katsu-Style Fish or Chicken Cutlets are your new go-to for a flavorful, satisfying meal.
Inspired by Japanese katsu but tailored for American kitchens, this recipe features juicy chicken or flaky white fish coated in light, crunchy panko breadcrumbs and pan-fried to perfection.
Crispy Katsu-Style Fish or Chicken Cutlets
Ingredients
- 1 lb white fish fillets OR boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1½ cup Panko breadcrumbs (for extra crispiness)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
- Oil for shallow frying (about 1 inch deep in your pan)
- Fresh parsley or chives, chopped (for garnish)
For Serving:
- Steamed rice, shredded cabbage or coleslaw mix, Tonkatsu sauce
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