Chicken Katsu with Creamy Slaw


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.

Cook Time:
40 mins
Total Time:
40 mins
4 servings


  • 4 boneless, skinless chicken thighs (about 1 1/4 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


  1. Place chicken between 2 pieces of plastic wrap. Pound with the smooth side of a meat mallet or heavy skillet to about 1/4-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 Facts (per serving)

539 Calories
34g Fat
26g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 539
% Daily Value *
Total Carbohydrate 26g 9%
Dietary Fiber 4g 15%
Total Sugars 7g
Added Sugars 1g 2%
Protein 33g 66%
Total Fat 34g 44%
Saturated Fat 7g 35%
Cholesterol 144mg 48%
Vitamin A 3756IU 75%
Vitamin C 64mg 71%
Folate 53mcg 13%
Sodium 611mg 27%
Calcium 84mg 6%
Iron 4mg 21%
Magnesium 49mg 12%
Potassium 577mg 12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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