Baked Chicken Katsu
For Japanese breaded chicken cutlets without deep-frying, try my crisp and juicy Baked Chicken Katsu recipe. It's lighter and healthier!
- Total time
- 1 hr
- Active time
- 20 min
- Yield
- 4
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
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Additional ingredient notes
Ingredients for Baked Chicken Katsu
Chicken breasts – boneless, skinless Panko (Japanese breadcrumbs) Large egg All-purpose flour Kosher salt and freshly ground black pepper Neutral oil Tonkatsu sauce Find the printable recipe with measurements below.
JUMP TO RECIPE Substitutions Panko: I use flaky panko breadcrumbs for their light, fine, and supercrisp crunch. Please use a Japanese brand, as non-Japanese panko is not the same. Chicken breast: Please do not substitute chicken thighs, which have more fat and take longer to cook. Tonkatsu sauce: We use this thick, sweet-savory sauce for all katsu dishes. The most famous brand is Bulldog, but I prefer to make Homemade Tonkatsu Sauce with Worcestershire sauce, oyster sauce, and ketchup because it’s easy and just as delicious.
Substitutions
Panko: I use flaky panko breadcrumbs for their light, fine, and supercrisp crunch.
Please use a Japanese brand, as non-Japanese panko is not the same. Chicken breast: Please do not substitute chicken thighs, which have more fat and take longer to cook. Tonkatsu sauce: We use this thick, sweet-savory sauce for all katsu dishes. The most famous brand is Bulldog, but I prefer to make Homemade Tonkatsu Sauce with Worcestershire sauce, oyster sauce, and ketchup because it’s easy and just as delicious.
Method Overview
Structured method notes that are separate from the step timeline.
What is Katsu?
Short for katsuretsu or cutlet, katsu (カツ) is Japan’s answer to schnitzel.
Traditional cutlets are deep-fried, but in this baked chicken katsu recipe, we butterfly chicken breasts, coat them in pan-toasted panko Japanese breadcrumbs, and bake until crispy. The result is lighter and just as satisfying as the deep-fried version.
Preparation
Toast the panko in a dry frying pan until golden brown; cool.
Butterfly each chicken breast or use the Japanese Kannon biraki method. Season with salt and pepper.
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Baking
Place cutlets on a wire rack set over a rimmed sheet pan.
Bake at 400ºF (200ºC) for 25–30 minutes, or to an internal temperature of 165ºF (74ºC).
Nami’s Recipe Tips
Toast the panko first so it bakes up evenly brown and extra crispy.
Butterfly for juiciness – Thin, even cutlets cook fast and stay moist. Add a teaspoon of oil to the egg to help the crumbs stick better.
Method Timeline
Prep
ActivePrep
20 min
Prep time from the source recipe card.
Cook
ActiveCook
40 min
Cook time from the source recipe card.
Total
PassiveTotal
1 hr
Total time from the source recipe card.
Step 1
Gather all the ingredients. Adjust an oven rack to the middle position and preheat the oven to 400ºF (200ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC).
Step 2
Combine 1¼ cups panko (Japanese breadcrumbs) and 1 Tbsp neutral oil in a frying pan.
Image detailsCombine 1¼ cups panko (Japanese breadcrumbs) and 1 Tbsp neutral oil in a frying pan.Just One Cookbook · Baked Chicken Katsu 揚げないチキンカツDev reference Inputs and tools3
Uses
- 1¼ cups panko (Japanese breadcrumbs)
- 1 Tbsp neutral oil
- ½ Tbsp neutral oil
Step 3
Toast the panko over medium heat, stirring frequently, until golden brown.
medium heat
Image detailsToast the panko over medium heat, stirring frequently, until golden brown.Just One Cookbook · Baked Chicken Katsu 揚げないチキンカツDev reference Visual cue
until golden brown.
Checks1
Visual cueInfoVisualuntil golden brown.
Expected state: until golden brown.
Why and source
This step has reviewed source-backed guidance.
- Source: Baked Chicken Katsu 揚げないチキンカツ
Step 4
Transfer the toasted panko to a prep tray or shallow dish and cool.
Image detailsTransfer the toasted panko to a prep tray or shallow dish and cool.Just One Cookbook · Baked Chicken Katsu 揚げないチキンカツDev reference Checks1
HoldingMain recipeSource holding instruction
Transfer the toasted panko to a prep tray or shallow dish and cool.
Why and source
This step has reviewed source-backed guidance.
- Source: Baked Chicken Katsu 揚げないチキンカツ
Step 5
We‘ll butterfly 2 boneless, skinless chicken breasts using the Japanese cutting technique Kannon biraki (観音開き). With a sharp knife, score the chicken breast lengthwise along the top center line, cutting about halfway through the thickness of the breast; do not cut completely through.
Image detailsWe‘ll butterfly 2 boneless, skinless chicken breasts using the Japanese cutting technique Kannon biraki (観音開き). With a sharp knife, score the chicken breast lengthwise along the top center line, cutting about halfway through the thickness of the breast; do not cut completely through.Just One Cookbook · Baked Chicken Katsu 揚げないチキンカツDev reference Inputs and tools1
Uses
- 2 boneless, skinless chicken breasts ((1 lb, 454 g))
Step 6
Then, turn the knife parallel to the cutting board and slice the chicken breast from the center toward the left side (or the right side, if you‘re left-handed) to make it evenly thin. Stop before you cut all the way through the edge; then, open it like a book. Imagine we‘re creating a French door here.
Step 7
Rotate the breast 180 degrees and butterfly the second side in the same manner from the center toward the left (if you hold the knife in your right hand), creating another “door.“
Step 8
Cut the butterflied breast in half down the center. Now, you have two pieces. Butterfly the remaining chicken breast in the same manner. Next, using a meat mallet or rolling pin, pound the chicken cutlets to an even thickness, about ¼–½ inch (6 mm–1.3 cm).
Step 9
Season both sides of the cutlets with Diamond Crystal kosher salt and freshly ground black pepper.
Image detailsSeason both sides of the cutlets with Diamond Crystal kosher salt and freshly ground black pepper.Just One Cookbook · Baked Chicken Katsu 揚げないチキンカツDev reference Inputs and tools2
Uses
- Diamond Crystal kosher salt
- freshly ground black pepper
Step 10
Set up the breading station. In a prep tray or shallow dish, whisk together 1 large egg (50 g each w/o shell) and ½ Tbsp neutral oil. In a second tray, place ¼ cup all-purpose flour (plain flour). Line up the toasted panko as the third tray. Tip: By adding oil to the egg, the breading won't detach from the meat while cooking. It will also help seal in the chicken's juices and flavor.
Image detailsSet up the breading station. In a prep tray or shallow dish, whisk together 1 large egg (50 g each w/o shell) and ½ Tbsp neutral oil. In a second tray, place ¼ cup all-purpose flour (plain flour). Line up the toasted panko as the third tray. Tip: By adding oil to the egg, the breading won't detach from the meat while cooking. It will also help seal in the chicken's juices and flavor.Just One Cookbook · Baked Chicken Katsu 揚げないチキンカツDev reference Inputs and tools2
Uses
- 1 large egg (50 g each w/o shell) ((you may need another egg))
- ¼ cup all-purpose flour (plain flour)
Step 11
First, dredge a chicken cutlet in the flour and shake off any excess. Next, dip the floured chicken into the egg mixture and coat well on both sides.
Step 12
Finally, coat the chicken with the toasted panko, pressing firmly to ensure that it adheres well. Set aside. Bread the remaining cutlets.
Step 13
Put the breaded chicken cutlets on a wire rack placed on a rimmed baking sheet. Bake at 400ºF (200ºC) for about 25–30 minutes.
Image detailsPut the breaded chicken cutlets on a wire rack placed on a rimmed baking sheet. Bake at 400ºF (200ºC) for about 25–30 minutes.Just One Cookbook · Baked Chicken Katsu 揚げないチキンカツDev reference Checks1
TimingInfoTimingabout 25–30 minutes
Target: 25-30 minute
Expected state: Bake at 400ºF (200ºC) for about 25–30 minutes.
Why and source
This step has reviewed source-backed guidance.
- Source: Baked Chicken Katsu 揚げないチキンカツ
Step 14
When the internal temperature of the chicken reaches 165ºF (74ºC), it‘s done. Remove from the oven and cut into ¾-inch (2-cm) slices.
Step 15
Serve with a shredded cabbage salad (I like to use a handy cabbage slicer; you can find it on Amazon and JOC Goods), tomato wedges, and cucumber slices with a side of my Wafu Dressing or Japanese Sesame Dressing. Drizzle tonkatsu sauce over the Chicken Katsu to enjoy!
Image detailsServe with a shredded cabbage salad (I like to use a handy cabbage slicer; you can find it on Amazon and JOC Goods), tomato wedges, and cucumber slices with a side of my Wafu Dressing or Japanese Sesame Dressing. Drizzle tonkatsu sauce over the Chicken Katsu to enjoy!Just One Cookbook · Baked Chicken Katsu 揚げないチキンカツDev reference Checks1
ServiceMain recipeSource service instruction
Serve with a shredded cabbage salad (I like to use a handy cabbage slicer; you can find it on Amazon and JOC Goods), tomato wedges, and cucumber slices with a side of my Wafu Dressing or Japanese Sesame Dressing. Drizzle tonkatsu sauce over the Chicken Katsu to enjoy!
Inputs and tools1
Uses
- tonkatsu sauce
Why and source
This step has reviewed source-backed guidance.
- Source: Baked Chicken Katsu 揚げないチキンカツ
Step 16
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month. To reheat, bake at 350ºF (180ºC) for 15–20 minutes for baked katsu that was thawed in the refrigerator overnight, or for 30 minutes if heating directly from frozen. Check that the inside is warm before serving.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Assemble
Slice the cutlets into ¾-inch (2-cm) pieces and serve drizzled with tonkatsu sauce.
Variations and Customizations
Make it with pork with my Baked Tonkatsu recipe.
Grind toasted sesame seeds and stir into tonkatsu sauce for a nutty dip. Use it in curry rice.
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What to Serve with Baked Chicken Katsu
Shredded cabbage salad with Wafu Dressing or Japanese Sesame Dressing Homemade Miso Soup with quick and easy soup stock Japanese Pickled Cucumbers Pickled Cucumber.
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Storage and Reheating Tips
To store: Cool, then refrigerate in an airtight container up to 3 days or freeze up to 1 month.
To reheat: Bake at 350 °F (180 °C) for 15–20 minutes if thawed, or 30 minutes from frozen, until heated through and crispy. Email me this recipe Plus, enjoy weekly doses of recipe inspiration as a bonus!
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Why I Love This Recipe
Pan-toasted golden crust that’s super crispy Tender and juicy interior A lighter, healthier option than the deep-fried version Easy cleanup and no deep fry mess!
Article photos
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Source: Baked Chicken Katsu 揚げないチキンカツ
Recipe structure
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Main recipe
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4
Dressing
Source step 15 creates or uses dressing.
Mixture
Source step 11 creates or uses mixture.
Sauce
Source step 15 creates or uses sauce.
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Source and Origin
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Baked Chicken Katsu 揚げないチキンカツ
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