Gluten Free Easy Chicken Katsu

Total time35 min

Prep time15 min

Cook time20 min

Golden, crackly-crusted chicken cutlets are the whole appeal here, and this version delivers exactly that. Chicken breasts get pounded thin, seasoned simply with salt and pepper, then coated and pan-fried until each side turns a deep, craggy golden brown. The result is juicy, tender chicken inside a shatteringly crisp crust — sliced into strips so every piece shows off that texture. A quick homemade dipping sauce built on ketchup and a touch of sugar adds the sweet-savory tang this dish is known for, no bottled shortcuts required. Pile it over steamed rice with a pile of shredded cabbage on the side, and you've got a genuinely satisfying dinner that fits neatly into a gluten free routine. It's the kind of recipe you'll want on repeat, cutlet after cutlet.

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp salt
¼ tsp black pepper

For the breading

½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 large eggs
2 cups panko breadcrumbs
½ cup neutral oil (such as vegetable oil or canola oil), for frying

For the sauce

3 tbsp ketchup
2 tbsp worcestershire sauce
1 tbsp soy sauce
1 tsp sugar

For serving

steamed white rice, for serving (optional)
shredded green cabbage, for serving (optional)

Instructions

1
In a small bowl, stir together the ketchup, Worcestershire sauce, soy sauce, and sugar until the sugar dissolves. 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. Season both sides with the salt and pepper.

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