44 Reviews of Crisp Panko Chicken Cutlets w/Tonkatsu Sauce

From: BoxO'Wine

On Jun 4, 2003

woo hoo....best chicken ever. We had friends for dinner and we all sat there staring at the empty platter. Very moist and tender and the sauce was super. I was out of dijon mustard so used spicey brown but the sauce was still excellent. Served with a side of stir fried bok choy rather than the cabbage. Watch the temperature of the oil, it may be too high depending on the thickness of the chicken. I cant wait to try this recipe using shrimp. Thanks for the clear instructions using panko.

From: Jangomango

On May 18, 2003

Simple, easy, delicious. I just love cooking with Panko, and you are right about the tanginess of the sauce. The chicken breasts didn't take very long to cook - more like 3 minutes a side, but then they may have been smaller than you used. Thanks for posting.

From: Food Goddess

On Apr 28, 2007

OMG - Hubby ate three of the chicken breasts! I must say he was very impressed. Sauce had just the right zip - I made extra to use in other recipes. This was so simple to prepare - the pots and pans were cleaned and in the dishwasher by the time dinner was on the table. My kind of meal! Only problem is it was better than the local restaurants so now when he wants this dish I will cook!

From: Codychop

On Feb 27, 2006

I made Hawaiian Plate Lunch for dinner tonight (1 pork tonkatsu, two scoops rice, and 1 scoop mac. salad) and the tonkatsu sauce was perfect!! Sweet, tangy, tasty. I used Tabasco Ketchup and it was great.

From: FLUFFSTER

On Sep 30, 2006

First of all a great big THANK YOU for this recipe! My hubby has had me on a quest for a recipe that until now, has eluded me. Now I know what he wanted! He has asked me for chicken like this for years! I have never tried cooking with panko. Now that I have, it has made my life so much easier! LOL! He always complains that the chicken, veal or pork is never thin enough and is, in his opinion "soggy". Using the panko, not only was the chicken crisp, but it stayed crispy in the fridge for 2 days. I used the chicken in a recipe for parmesan chicken. It was incredible! I sliced the chicken breast very, very thin, and it was plenty for the 2 of us. He even ate the leftovers 2 days later(unheard of)ladies you know what I mean! I want to try the whole recipe next, because the Tonkatsu sauce sounds "to die for"!Many thanks for posting this. It's a real winner deserving much more than 5 stars. Wish I could've given you more!

From: kitchenslave03

On Jul 20, 2006

Absolute restaurant quality! The only thing I did differently was halve the allspice and add a T of brown sugar and a bit of sriracha to the dipping sauce. I served with stir-fried veggies and jasmine rice!!! This will definitely go into about a monthly rotation as the entire family devoured it!

From: dmac085

On Oct 15, 2006

I literally just made this and it is so good! I had to stretch my scant 2 c of panko but I just made it I had presliced thin cutlets so I just lightly scored them and skipped the pounding. Fast, easy and crunchy! I did lightly sprinkle with kosher salt while hot and draining on the paper towels. I was leery of the sauce but am glad I made it. It sort of reminds me of a steak sauce, probably because of the worcestershire but with a little sweetness. Another one I'll keep using. Thank you for posting!

From: Sugar&Spice&Everything Nice

On Jul 14, 2008

Amazing recipe! My hubby is not big on fried foods but he loved this, he wants me to pack it in sandwich form for him to take to work. This was so easy for a Friday night and tasty too. Thanks so much for the recipe: )

From: westtextazzy

On Aug 26, 2008

I liked the texture of the panko. The photos just do not do justice to this recipe! It is quite crunchy and tasty. I loved the Tankatsu sauce, too. I would have to add garlic powder to the seasoning of the chicken next time. For my taste, I wanted garlic.

From: Marsha D.

On May 14, 2007

WOW!! This is outstanding! The chicken was so moist and tender and we absolutely loved the sauce. I didnt use any shredded cabbage cause I didn't have any on hand and I didn't see where to use the water either so I lefted it out too. My chicken breast were still thick after pounded so I fried ours for 30-40 minutes. I will be making this again Its wonderful!!! Thanks so much for sharing the recipe.