Crisp Panko Chicken Cutlets

Crisp Panko Chicken Cutlets
Photo by Scott Phillips


  • 3 eggs, lightly beaten with 1/3 cup water
  • ½ cup all-purpose flour
  • ¼ cup tomato ketchup
  • Kosher salt and black pepper
  • ¼ cup soy sauce
  • 2 cups panko crumbs
  • ¼ cup granulated sugar
  • + 7 more ingredients
    • 1 teaspoon Dijon mustard
    • ¼ teaspoon ground allspice
    • ½ cup Worcestershire sauce
    • 4 boneless, skinless chicken breast halves
    • Tonkatsu Sauce
    • ½ small head cabbage, finely shredded
    • Vegetable oil for frying

If the tenderloins are still attached to the chicken breasts, remove them and bread and fry them separately, or save them for another use. With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern. Lay a sheet of plastic wrap over the breasts and pound until th...

View full recipe at Fine Cooking


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