Short answer
Chicken katsu is a Japanese cutlet: a flattened chicken breast or thigh coated in flour, egg and panko breadcrumbs, then fried until golden. It is sliced and served with katsu sauce, shredded cabbage and rice, or tucked into a soft sandwich.
Chicken katsu is a Japanese chicken cutlet: a boneless breast or thigh pounded flat, coated in flour, beaten egg and panko breadcrumbs, then fried until crisp and golden. Chicken katsu is sliced into strips and served with katsu sauce, shredded cabbage and steamed rice, or tucked into a soft white roll.
What is chicken katsu?
Chicken katsu (chikin katsu) is the chicken form of katsu, the Japanese word for a breaded, fried cutlet. The word katsu is a short form of katsuretsu, the Japanese adaptation of the English word cutlet.
The cutlet style belongs to yoshoku, the Western-influenced cooking that developed in Japan from the late 1800s. Katsu is now everyday home food and a cafe staple. Related dishes include katsu curry, katsu sando (a sandwich) and the simmered katsu rice bowl, a donburi of cutlet and egg.
Katsu began as a cutlet dish adapted from European breaded cutlets, and Japanese cooks reshaped it with panko, rice and a sweet brown sauce. Chicken versions became common because chicken is quick to cook, affordable and easy to flatten into an even cutlet. Exact dates and the first restaurant to serve it are disputed, so treat any single origin story with caution.
How is chicken katsu different from schnitzel and fried chicken?
Chicken katsu is closest to schnitzel, since both are flat, crumb-coated cutlets, but katsu uses airy panko crumbs and is cut into strips before serving. Fried chicken, by contrast, is bone-in or bite-sized and usually has a battered or heavily seasoned crust.
| Dish | Cut | Coating | Served |
|---|---|---|---|
| Chicken katsu | Flattened breast or thigh | Flour, egg, panko | Sliced, with sauce and rice |
| Schnitzel | Flattened cutlet | Flour, egg, fine crumbs | Whole, with lemon |
| Karaage | Bite-sized thigh pieces | Starch or flour | With lemon and mayonnaise |
| Fried chicken | Bone-in pieces | Seasoned flour or batter | By the piece |
What is panko and why does it matter?
Panko is a coarse, flaky Japanese breadcrumb made from crustless white bread, and it gives katsu its jagged, extra-crunchy crust. Panko absorbs less oil than fine breadcrumbs, so the crust stays light instead of heavy.
Plain dry breadcrumbs make a denser, sandier coating. If you only have regular crumbs, crush them slightly coarser or mix them with a little crushed cornflakes. Panko is sold in most Australian supermarkets in the Asian foods aisle.
For a deeper golden colour with less frying time, toast the panko in a dry pan with a spoonful of oil until pale gold before you coat the chicken.
How do you make chicken katsu?
Pound the chicken to an even thickness, season it, coat it in flour, egg and panko, then shallow- or deep-fry it at about 170 degrees Celsius for three to four minutes per side. Rest it for a few minutes, then slice.
- Slice a chicken breast horizontally into two thin cutlets, or flatten boneless thighs to about 1.5 cm.
- Season both sides with salt and pepper.
- Dredge in plain flour and shake off the excess.
- Dip in beaten egg.
- Press into panko until fully covered.
- Fry in 1 to 2 cm of neutral oil at 170 degrees until deep golden, turning once.
- Rest on a wire rack for three minutes, then cut into 2 cm strips.
Cook until the centre reaches 74 degrees Celsius, or until the juices run clear when you cut into the thickest part.
Which cut of chicken works best for katsu?
Boneless skinless chicken breast is the most common cut for katsu, and boneless thigh is the juicier alternative. Both need flattening to an even thickness so they cook at the same speed as the crumb browns.
| Cut | Result | Tip |
|---|---|---|
| Breast, sliced in half horizontally | Lean, tender if not overcooked | Fry a little less, rest well |
| Thigh, boneless | Juicier, more forgiving | Trim excess fat, pound flat |
| Tenderloin | Small, quick cutlets | Good for sandwich fillings |
Pound the meat gently with a rolling pin between two sheets of baking paper. Score thick thigh meat lightly with a knife so it lies flat and does not curl in the oil. Season just before coating, since salt draws moisture out of the chicken if it sits.
What sauce goes with chicken katsu?
Katsu sauce, a thick brown fruit and vegetable sauce sold in bottles at Asian grocers, is the standard. It tastes sweet, tangy and slightly spiced, similar to a mild Worcestershire sauce.
A simple home version:
- 3 tablespoons tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
Stir until smooth. Other partners are Japanese mayonnaise, mustard, a squeeze of lemon, or Japanese curry sauce poured over the cutlet, which is the base of katsu curry.
What do you serve with chicken katsu?
Chicken katsu is traditionally served with finely shredded cabbage, steamed short-grain rice, miso soup and pickles. The raw cabbage is crisp and fresh against the fried crust.
Other common ways to serve it:
- In a white bread sandwich, called katsu sando
- On rice with curry sauce
- In a donburi bowl simmered with egg and onion
- As part of a teishoku set meal
- Cold in a bento box
How do you keep katsu crisp?
Keep chicken katsu crisp by frying at a steady 170 degrees Celsius, draining on a wire rack rather than paper towel, and slicing just before serving. Steam trapped under a cutlet softens the crumb quickly.
Other points:
- Pat the chicken dry before the flour, so the coating sticks.
- Press panko on firmly rather than shaking it.
- Fry two cutlets at a time, not more.
- Put sauce on the side or on top just before eating.
Reheat leftover katsu on a rack in a 200 degree oven for about eight minutes. The microwave makes the crumb limp.
Where does chicken katsu appear on Andzero Cafe’s menu?
Andzero Cafe in Glen Waverley lists two katsu dishes: the Chicken Katsu Roll, crumbed fried chicken in a fluffy white roll, and a chicken katsu teishoku, a set meal with the cutlet, pickles, miso soup, onsen egg and salad. Both come from press and visitor reports.
This guide is independent and not the cafe’s own site. The menu was compiled from press coverage and reviews, may have changed and has no prices on record. See the menu page and the hours and location page for what is known.
Common questions
Why is my chicken katsu soggy?
Soggy katsu usually comes from oil that is too cool, a crowded pan, or resting the hot cutlet on paper or a plate. Fry at about 170 degrees Celsius and drain on a wire rack so steam escapes.
Can you bake chicken katsu?
Yes. Toast the panko in a dry pan first, coat the cutlet, spray with oil and bake on a rack at about 220 degrees Celsius until cooked through. The crumb is lighter and less rich than fried.
What is katsu sauce made of?
Katsu sauce is a thick, sweet and tangy brown sauce based on fruit and vegetable purees, vinegar, soy sauce and spices. A quick home version mixes tomato sauce, Worcestershire sauce, soy sauce and a little sugar.
Is katsu always chicken?
No. Katsu means a breaded and fried cutlet, and it can be made from beef, fish, prawn or vegetables as well as chicken. Chicken katsu is the most common version in Australian cafes.
How thick should the cutlet be?
Aim for about 1.5 to 2 cm after flattening. That thickness cooks through in the time it takes the panko to turn golden, so the meat stays juicy and the crumb does not burn.
Everything practical is on the home page: Andzero Cafe hours, menu and directions.
This article is general information from an independent guide, not from Andzero Cafe itself. For the store’s current details see hours and location.