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Chicken Katsu with Cabbage Slaw
Chicken Katsu with Cabbage Slaw
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
For the Slaw
  • ¼ of a red cabbage, thinly sliced
  • 1 cucumber, thinly sliced
  • ¼ cup chopped cilantro
  • 2 tbsp vegetable oil
  • 2 tbsp rice vinegar
  • 1 tsp dijon mustard
  • ½ tsp soy sauce
  • salt
  • juice of half a lime
For the chicken
  • 1 cup panko bread crumbs
  • 1.5 lb boneless skinless chicken breasts
  • 1 tsp powdered mustard
  • 1 tsp salt
  • 1 cup all purpose flour
  • 1 large egg
  • ½ cup vegetable oil
For the Tonkatsu sauce
  • 1 tbsp dijon mustard
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp mirin
For the slaw
  1. In a large mixing bowl, add the cabbage, cucumber, and cilantro and mix. In a small bowl, whisk together the vegetable oil, mustard, and soy sauce. Pour it into the bowl and mix. Squeeze the lime into the mixing bowl and add a pinch of salt and mix one more time. Set aside.
For the chicken
  1. Butterfly your chicken breasts by slicing them horizontally and halving. Then sprinkle them on both sides with salt. Get out three bowls. In one bowl, add flour, dry mustard and salt and whisk. In another add your egg and whisk. In a third bowl, add your panko breadcrumbs.
  2. Dredge your chicken in the flour, then dip it into the egg, then dip into the bread crumbs on both sides. Continue this with the remaining chicken.
  3. In a large nonstick skillet, add ½ cup vegetable oil and heat to medium high heat. Add half the chicken to the skillet. Let this cook for five minutes and flip. Cook another five minutes. Remove to a clean plate and repeat with the remaining chicken.
For the Tonkatsu sauce
  1. Whisk together the dijon, rice vinegar, soy sauce and mirin in a small bowl. Serve alongside the chicken.
  2. Top the chicken with the slaw and serve with the sauce.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2019/06/16/chicken-katsu-with-cabbage-slaw/