Eggless Chicken Katsu
Crispy, golden, and deeply satisfying, this Japanese-style breaded chicken cutlet delivers that signature crunch without a single egg in sight. The clever workaround here is a simple flour-and-water slurry — whisked together until smooth and creamy — that acts as the perfect binder for the panko coating. It clings beautifully to the pounded chicken and fries up into an incredibly crunchy crust that rivals any traditional version. The homemade tonkatsu-style sauce is the real secret weapon: Worcestershire, soy sauce, ketchup, and a touch of Dijon come together in minutes for a tangy, savory drizzle that ties everything together. Pounding the chicken to an even thickness means every cutlet cooks evenly and stays juicy all the way through. Serve it sliced over steamed rice with a pile of shredded cabbage and that glossy sauce, and you've got a restaurant-quality dinner for four on a weeknight timeline.
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- ½ tsp salt
- ¼ tsp black pepper
For the breading
- ½ cup all-purpose flour
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 6 tbsp cold water
- 1 ½ cups panko breadcrumbs
For frying
- ½ cup neutral oil (such as vegetable oil or canola oil), plus more as needed
For the sauce
- 3 tbsp worcestershire sauce
- 2 tbsp ketchup
- 1 tbsp soy sauce
- 1 tsp sugar
- ½ tsp dijon mustard
For serving
- steamed white rice, for serving (optional)
- shredded green cabbage, for serving (optional)
Instructions
- 1
Make the sauce: Combine the Worcestershire sauce, ketchup, soy sauce, sugar, and Dijon mustard in a small saucepan over medium-low heat. Stir and cook for 2–3 minutes, until the sugar dissolves and the sauce is smooth and slightly thickened. Remove from heat and set aside.
- 2
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness.
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