Rooster Katsu {Simple Baked Rooster Katsu} –



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Rooster Katsu—Jap-style breaded rooster breast cutlets—is convenience meals that also warms my bones how it did the primary cold afternoon I attempted it in a small eating place in Tokyo.

Chicken Katsu on a plate with cabbage

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It used to be a humid November day.

We’d been going for hours and had been drained and hungry (ever really feel that approach after paintings?).

We adopted our noses to a tucked-away basement eating place, grabbed our image menus, and pointed at what gave the look of the perfect meal for the instant: juicy rooster breaded, fried, and served with a candy, sticky Asian sauce regularly known as tonkatsu.

It used to be easy, satiating, and precisely what the instant wanted.

What units rooster katsu aside is the way it’s pounded thinly, using panko breadcrumbs (which make it further crunchy), and the way it’s served: with shredded cabbage, rice, lemon wedges, and tonkatsu sauce.

Two plates of easy chicken Katsu

In case your circle of relatives loves crispy breaded rooster (me too!), you then’ll adore rooster katsu.

Nowadays’s recipe is my baked model of rooster katsu, made available for the typical American cook dinner.

  • As an alternative of deep frying, I bake the rooster at a top temperature to make the outdoor crispy and stay the interior juicy.
  • To imitate the indulgence of fried, previous to breading the rooster, I toast the breadcrumbs in somewhat little bit of butter. It really works like a dream!

Rooster Katsu Sauce

Rooster katsu is usually served with tonkatsu sauce, a candy and tangy Jap condiment this is manufactured from vegatables and fruits, akin to tomatoes, celery, onion, dates, and prunes, together with soy sauce and greater than 10 spices. It’s advanced!

Right here within the U.S., you’ll acquire it from many grocery retail outlets or your native Asian marketplace. I’ve additionally incorporated a shortcut rooster katsu sauce recipe under that I tailored from Simply One Cookbook.

Chicken Katsu with sauce and cabbage on a plate

The way to Make Rooster Katsu

This baked model of rooster katsu makes use of butter-toasted breadcrumbs to create a yummy, crispy rooster with out the fuss of a deep fryer.

Serve it the normal Jap approach (with shredded cabbage, rice, lemon, and tonkatsu sauce), or do a cultural mash-up and go for your circle of relatives’s favoring dipping sauces, like Barbeque Sauce, Greek Yogurt Ranch Dip, or the honey mustard dipping sauce from my Honey Mustard Rooster Tenders.

The Elements

  • Rooster. Pounding the rooster cutlets till they’re great and skinny is helping cause them to extra gentle. Plus, they cook dinner in a flash! You’ll be able to acquire rooster this is already sliced into cutlets, or reduce your individual from common rooster breast.

The way to Make Rooster Cutlets

To create rooster cutlets from rooster breasts, you’ll want a reducing board and sharp chef’s, boning, or fillet knife. Lower the rooster breast horizontally, putting your hand on most sensible of the rooster to carry it secure. Now, you will have two rooster cutlets.


To make the rooster more straightforward to separate into cutlets position it within the freezer for quarter-hour previous to cutting.

  • Butter. Toasting the panko in butter provides wealthy, mouth-watering taste to the breadcrumb coating with out the desire for a deep fryer.
  • Panko. Creates the very best crispy, crunchy coating.
  • Flour + Egg. Is helping the egg and breadcrumbs adhere to the outdoor for max crisp-age.

The Instructions

Flour raw chicken breasts on a cutting board
  1. Pound the rooster and season with salt and pepper.
Breadcrumbs in a pot
  1. Toast the breadcrumbs in a skillet with butter. Upload the flour to a separate bowl. In any other bowl, beat the egg.
Chicken breast being coated in flour
  1. Flippantly dredge each and every rooster cutlet within the flour.
Chicken breasts in an egg mixture
  1. Then, dip it into the egg.
Meat being coated in breading
  1. In any case, dip it into the breadcrumbs.
Four pieces of meat on a wire rack
  1. Lay the cutlets on a baking sheet crowned with an oven-safe rack, then coat each and every one with nonstick spray.
Four chicken breasts on a wire rack
  1. Bake rooster katsu at 425 levels F for 12 to fourteen mins. Take away and let relaxation for five mins. Serve with tonkatsu sauce and desired aspects. DIG IN!

To Make within the Air Fryer

Right here’s how you can make rooster katsu within the air fryer (fanatics of my Air Fryer Fried Rooster Breast will love this!):

  1. Observe the recipe as directed via Step 6.
  2. Coat an air fryer basket with nonstick spray. Prepare dinner the rooster cutlets in one layer (chances are you’ll wish to do a couple of batches) at 390 levels F for 4 mins.
  3. Turn the rooster over, then cook dinner for any other 2 to five mins or till it’s cooked via. Repeat with any last rooster.
Crispy chicken Katsu on a plate

Garage Guidelines

  • To Retailer. Refrigerate leftover breaded rooster in an hermetic garage container for as much as 2 days.
  • To Reheat. Rewarm leftovers on a baking sheet within the oven at 350 levels F or within the microwave.
  • To Freeze. Freeze rooster in an hermetic freezer-safe garage container for as much as 3 months. Let thaw in a single day within the fridge sooner than reheating.

Meal Prep Tip

As much as 1 day prematurely, pound the rooster. Refrigerate it in an hermetic garage container till you’re able to complete the recipe.

What to Serve with Rooster Katsu

Baked chicken Katsu on a plate

Advisable Equipment to Make this Recipe

  • Baking Sheet. My go-to for the entirety from roasted veggies to rooster katsu.
  • Pie Dish. Highest for the flour, egg, and breadcrumb combos.
  • Meat Tenderizer. Nice for pounding the rooster.

Multi-Objective Pie Plate

Whether or not you’re creating a scrumptious pie (even Rooster Pot Pie) or breading rooster for a recipe like this one, this pie plate is up for the activity. It’s dishwasher-safe for simple cleanup!

Chicken Katsu on a plate with cabbage

Did you are making this recipe?

Let me know what you idea!

Go away a ranking under within the feedback and let me understand how you really liked the recipe.

Each chew of this rooster katsu takes me again to that comfortable eating place in Tokyo.

I am hoping it brings heat and nourishment on your circle of relatives too!

Steadily Requested Questions

What Can I Do with Leftover Rooster Katsu?

Cube your leftover rooster katsu and upload it to a serving of Do-it-yourself Fried Rice. It additionally tastes unbelievable with Lemon Rice for a lemon rooster katsu spin.

Can I Upload Parmesan to the Breadcrumb Combination?

For those who’d love to make a rooster katsu Parmesan model, you’ll upload grated Parmesan cheese to the breadcrumb combination (after the breadcrumbs were toasted in butter and cooled).

How Can I Make My Rooster Katsu Dairy Loose?

To make dairy-free rooster katsu, switch the butter for canola oil or olive oil.


  • 4 rooster breast cutlets*
  • 3/4 teaspoon kosher salt divided
  • ¼ teaspoon flooring black pepper
  • 2 tablespoons unsalted butter**
  • 1 cup panko breadcrumbs
  • ¼ cup white complete wheat flour or all-purpose flour
  • 1 massive egg
  • Nonstick cooking spray really helpful: olive oil spray


  • Tonkatsu sauce***
  • Finely shredded cabbage
  • Lemon wedges
  • Cooked rice white is conventional; use brown rice for a dietary spice up or cauliflower rice

  • Place an oven rack within the higher 3rd of the oven and preheat the oven to 425 levels F.

  • Line a rimmed baking sheet with parchment paper. Position an oven-safe rack on most sensible and coat generously with nonstick spray and put aside.

  • Flippantly pound the rooster cutlets into a good ½-inch thickness. Sprinkle the rooster cutlets with ½ teaspoon kosher salt and black pepper.

  • In a medium skillet, soften the butter over medium warmth. Upload the breadcrumbs and last ¼ teaspoon salt. Stir to coat the breadcrumbs with the melted butter. Let cook dinner, stirring repeatedly, till the breadcrumbs are frivolously toasted and turning golden brown, about 2 mins. Switch to a large, shallow bowl or dish (a pie plate works neatly).

  • In a separate shallow bowl, position the white complete wheat flour. In a 3rd shallow bowl, beat the egg.

  • Arrange your workstation: rooster, flour, egg, panko, baking sheet. Running one after the other, dip each and every rooster cutlet frivolously in flour.

  • Then, dip the rooster within the egg.

  • In any case, dip the rooster into the panko. Pat the panko as wanted in order that it adheres. Organize at the baking sheet so the cutlets aren’t touching. Mist the tops with nonstick spray.

  • Bake the rooster katsu within the higher 3rd of the oven, till the rooster is cooked via (it must achieve an inner temperature of 165 levels F; I pull mine out a number of levels early and let the carryover cooking end the remaining), about 12 to fourteen mins.

  • Take away from the oven and let relaxation 5 mins.

  • To serve, reduce the rooster katsu into skinny slices (if desired). Drizzle with the tonkatsu sauce. Serve with cabbage, a small bowl of rice, and lemon wedges, with the additional tonkatsu sauce in a bowl along.

  • *Rooster breast cutlets are rooster breasts which were cut up in part horizontally to create two thinner items of rooster. You’ll be able to purchase them already reduce or in moderation reduce your individual. Or, you’ll pound very small rooster breasts to a ½-inch.
  • **Conventional rooster katsu is deep-fried in vegetable or peanut oil; to imitate that indulgent spin, I toast the panko breadcrumbs in melted butter; for those who want, you’ll toast them in canola oil or olive oil.
  • ***Tonkatsu sauce is to be had at many grocery retail outlets or at your native Asian marketplace. Or, you’ll make your fast model by way of combining 2 1/2 tablespoons ketchup, 2 tablespoons Worcestershire sauce, and 1 tablespoon oyster sauce. Upload a pinch or two of sugar to style (sauce tailored from Simply One Cookbook).
  • TO STORE: Refrigerate rooster in an hermetic garage container for as much as 2 days.
  • TO REHEAT: Rewarm leftovers on a baking sheet within the oven at 350 levels F or within the microwave.
  • TO FREEZE: Freeze rooster in an hermetic freezer-safe garage container for as much as 3 months. Let thaw in a single day within the fridge sooner than reheating.

Serving: 1(of four)Energy: 344kcalCarbohydrates: 16gProtein: 41gFats: 12gSaturated Fats: 5gPolyunsaturated Fats: 1gMonounsaturated Fats: 3gTrans Fats: 1gLdl cholesterol: 165mgPotassium: 685mgFiber: 1gSugar: 1gNutrition A: 286IUNutrition C: 2mgCalcium: 50mgIron: 2mg

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