Chicken Katsu with Creamy Slaw

Chicken Katsu with Creamy Slaw

2 Reviews
From: EatingWell Magazine, November/December 2016

This crispy Japanese chicken recipe comes complete with a creamy warm slaw on the side. Serve with steamed brown rice or buckwheat soba noodles to round out the meal. We like to use chicken cutlets made with dark-meat chicken thighs—they have more than twice the immune-boosting zinc of white-meat chicken breasts.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 boneless, skinless chicken thighs (about 1¼ pounds), trimmed
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 3 tablespoons all-purpose flour
  • 1 large egg, beaten
  • 1 cup panko breadcrumbs, preferably whole-wheat
  • 5 tablespoons peanut or grapeseed oil
  • 4 scallions, sliced
  • 1 tablespoon minced fresh ginger
  • 6 cups thinly sliced red cabbage
  • ½ cup grated carrot
  • 2 tablespoons mayonnaise
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon white sugar


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  • Ready In

  1. Place chicken between 2 pieces of plastic wrap. Pound with the smooth side of a meat mallet or heavy skillet to about ¼-inch thickness. Sprinkle with salt and pepper. Place flour, egg and panko in three separate shallow dishes. Dredge the chicken in flour, shaking off excess, then dip in egg, letting excess drip off, then coat both sides with panko.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the chicken, reduce heat to medium and cook until golden, 3 to 4 minutes. Turn the chicken over and swirl in 1 tablespoon oil. Continue cooking until golden brown on the second side and cooked through, 3 to 4 minutes more. Transfer the chicken to a plate and tent with foil. Repeat with the remaining chicken and 2 tablespoons oil. Wipe out the pan.
  3. Heat the remaining 1 tablespoon oil in the pan over medium heat. Add scallions and ginger and cook, stirring, for 30 seconds. Add cabbage and carrot; cook, stirring often, until the cabbage just starts to wilt, 1 to 2 minutes. Remove from heat.
  4. Combine mayonnaise, soy sauce, vinegar and sugar in a medium bowl. Add the cabbage mixture and toss until well combined. Slice the chicken and serve with the slaw.

Nutrition information

  • Serving size: 1 thigh & 1 cup slaw each
  • Per serving: 539 calories; 34 g fat(7 g sat); 4 g fiber; 26 g carbohydrates; 33 g protein; 53 mcg folate; 144 mg cholesterol; 7 g sugars; 1 g added sugars; 3,756 IU vitamin A; 64 mg vitamin C; 84 mg calcium; 4 mg iron; 611 mg sodium; 577 mg potassium
  • Nutrition Bonus: Vitamin C (107% daily value), Vitamin A (75% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 2 vegetable, 3½ lean meat, ½ medium-fat meat, 4½ fat

Reviews 2

December 20, 2016
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By: Sirena Mehall
I made the recipe exactly as instructed along with the soba noodles and it was delicious! My fiancé who told me he hates slaw actually liked it and ate it! I would definitely recommend this recipe!
November 06, 2016
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By: thesuze84
This recipe was delicious! The only alteration I (accidentally) made was to not cook the cabbage and carrots. I did sauté the green onions with the ginger before adding to slaw, since I don't typically enjoy an assertive ginger flavor. Turns out the inadvertent mistake was pure genius! The slaw remained crisp and crunchy, just the way I like it.
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