Best Katsu Recipes: The Crunchy Japanese Cutlets You Want to Make Right Now

Crispy and juicy perfection, katsu dishes are seriously one of the best things to eat! From baked chicken katsu to katsudon to tonkatsu, there are so many ways to enjoy this beloved Japanese breaded fried food. Make some today!

Are you ready for some seriously crispy, juicy, and downright delicious fried cutlets? In this roundup, you’ll find the best katsu recipes all in one place.

As one of the most well-known yoshoku (Western-influenced Japanese dishes) in Japan, katsu (カツ) refers to a piece of meat, typically chicken or pork, encrusted in panko breadcrumbs, then deep-fried and eaten with a sauce. In short, katsu are Japanese deep-fried cutlets, like schnitzels. They were my favorite home-cooked dishes growing up!

Before we get to the menu, here’s what you need to know about katsu:

• Katsu can be made with different cuts of meat, such as pork, chicken, beef, ham, ground meat, and sometimes tofu.
• Panko (Japanese breadcrumbs) is the must-have ingredient to give katsu their light yet crispy outer coating.
• Deep-frying is the best method to make crunchy katsu, but I’ve also developed an oven-baked technique for those who prefer no-mess cooking.
• Fried foods in Japan are always served with shredded cabbage. I highly recommend using this cabbage slicer to make super-thin shredded cabbage!
• Katsu dishes freeze well. Make a batch, and store the leftovers in an airtight container in the refrigerator for up to 2 days or in the freezer for up to a month. 

Now, let me show you 15 different katsu recipes and a homemade tonkatsu sauce!

Best Crispy Katsu Recipes You Want to Make At Home

1. Classic Chicken Katsu

“Excellent recipe! My chicken katsu turned out super crispy! — irs

Chicken Katsu is a classic Japanese-style fried chicken in cutlet form. You can use chicken thighs or tenders, but the popular choice is boneless, skinless chicken breast.

Here are two important tips for making the best crunchy katsu: 1) Butterfly the chicken breast so the meat is thinner and promotes even cooking. 2) Shake off any excess flour after dredging the chicken. Serve it with tonkatsu sauce and fresh salad for the perfect family meal.

2. Oven-Baked Chicken Katsu

“Loved this. Hits your katsu craving with all the crunch and virtually none of the fat from frying. Thank you!!!” — Jeannie

This lighter and healthier oven-baked recipe is so simple and easy! You‘ll want to make it tonight!

3. Gluten-Free Chicken Katsu

“Made this last night, and it was delicious! The step-by-step directions were great.” — James

Yes, you can make gluten-free chicken katsu without deep-frying! I use rice flour instead of all-purpose flour and swap the regular panko with the GF panko bread crumbs. First, toast the GF panko crumbs until nicely browned before dredging the chicken, then bake it. You’ll get an equally crispy crust for the cutlet. Enjoy it with citrusy ponzu sauce and grated daikon!

4. Tonkatsu

Tonkatsu refers to pork cutlet and is said to be inspired by the French dish. To achieve extra tender meat, make slits on the connective tissue of the pork and pound it. Enjoy the meal with a mountain of freshly shredded raw cabbage and a delicious sesame dipping sauce!

5. Baked Tonkatsu

Of course, I have a baked version of tonkatsu for you too! This one is a total game-changer. Oven-baked works better than air fryers, especially if you want to do batch cooking. Use quality pork and thin slices so they cook through and crisp up beautifully.

6. Katsu Sando

Get over your sandwich ho-hum with Katsu Sando. The soft, pillowy Japanese milk bread contrasts with crispy, juicy pork cutlets. It’s the bomb!

7. Miso Katsu

A Nagoya region’s specialty, Miso Katsu elevates the pork cutlets with a bold savory sauce.

8. Chicken Cheese Katsu

Imagine biting into crispy, juicy chicken and being greeted with melty, gooey cheese. Dare we say it’s the good kind of indulgence? No wonder it’s a popular item on cafe menus for kids and ladies in Japan.

Tip: Instead of chicken breast, use chicken tenders or tenderloins, as they are easier to roll up.

9. Chichen Katsu Curry or Pork Katsu Curry

If you have leftover Japanese curry sauce, extra cutlets, and steamed rice stored in the freezer, then you can easily put this ultimate comfort dish on a busy night!

10. Baked Katsudon

Anything crunchy tastes delicious with fluffy steamed rice, don’t you agree? Here, you have a hot rice bowl topped with pork cutlet simmered in a runny egg for an extra dose of protein. Best of all, the oven-bake treatment makes it a no-fuss weeknight dinner.

11. Crispy Tonkatsu Donburi

Use ‘shabu shabu’ thin sliced pork loin for this recipe. Not only does it require a small amount of oil, but it also cooks much faster.

12. Chicken Katsudon

This chicken katsudon is a typical lunch enjoyed by all ages in Japan. The sweet-savory sauce and simmered eggs make the rice bowl extra hearty.

13. Chicken Katsu Onigirazu

If you make extra baked chicken katsu, turn it into an amazing rice sandwich the next day! Layer it with tonkatsu sauce, mustard, steamed rice, thinly sliced cabbage, and wrap it with nori, you’d get the best lunch ever.

14. Menchi Katsu

Menchi katsu is pretty much a size-down hamburger but with an extra layer of crunchiness. You can use regular buns, but brioche buns and homemade tartar sauce make everything tastier.

15. Ham Katsu

Black forest ham on the inside and a thin crust of golden brown panko on the outside, ham katsu is the simplest cutlet you can make.

As ham is already salty, skip the salt and season it with freshly ground pepper. The rest of the steps are the same: dip ham into flour, run them through beaten egg and coat with panko.

16. Homemade Tonkatsu Sauce (Chicken Katsu Sauce)

To make tonkatsu or chicken katsu sauce, you’ll need only four simple ingredients. Unlike other recipes that use soy sauce and ketchup, I use Worcestershire sauce, oyster sauce, sugar, and ketchup for a tangy, umami-packed flavor. It tastes just as amazing as Japan’s famous Bull-Dog Tonkatsu sauce!

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Editor’s Note: This post was originally published on April 20, 2021. It was republished with more helpful content on May 5, 2024.