Reviewed: Nov. 26, 2007

Great recipe! Easy to make. Doesn't keep well in the refrigerator though. I didn't have any chicken breasts, so I used chicken tenderloins instead, still it turned out great.

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aggiemedic2005

Cooking Level: Intermediate

Home Town: Madisonville, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: Nov. 21, 2007

Easy and tasty

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MINDIRO

Living In: Midlothian, Virginia, USA

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Reviewed: Nov. 16, 2007

My family requests this often. I use season-all to give it a little flavor boost. And I cut it into bite sized pieces to make it more kid friendly. The vinegar-based sauce is good too.

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JULIECT

Cooking Level: Expert

Living In: Groton, Connecticut, USA

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Reviewed: Nov. 6, 2007

This made the best breaded chicken cutlet I have ever fixed at home. I loved the crispy crunchy light coating with the chicken. This is such an easy recipe and takes so little ingredients or time. I served this with homemade tonkatsu sauce. This is great and would also be fantastic as a base for lemon chicken or sweet and sour chicken.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Nov. 2, 2007

Delicious! Yes, it is "bland" but that's the way it's supposed to be! :) The sauce is what makes katsu, well, katsu. I use Bull Dog Tonkatsu sauce. The only change I made was seasoning the chicken with Ajinomoto before breading. Yes, it's MSG, but all Asian dishes taste that much better with it. :)

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i <3 cooking

Cooking Level: Intermediate

Home Town: Coram, New York, USA

Living In: Greenwich, Connecticut, USA

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Reviewed: Nov. 1, 2007

This is a great dish. I live in Japan and they serve it with curry sauce. it tastes great with curry.

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thelema713

Home Town: Okinawa, Okinawa, Japan

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Reviewed: Oct. 15, 2007

This is a family friendly meal. I cut the chicken in smaller pieces so they are easy to dip into sweet and sour sauce. I also make a side of rice and cucumber salad.

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Angela in Germany

Cooking Level: Beginning

Home Town: Georgetown, Illinois, USA

Living In: Borken, Nordrhein-Westfalen, Germany

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Reviewed: Oct. 11, 2007

this is an excellent recipe for chicken katsu. i'm from Hawaii and have this all the time at restaraunts (especially l&L's!) and tried to make it at home with this recipe and it was fantastic. some people complained that it was on the bland side, but that's because it's supposed to be eaten with tonkatsu sauce. you can find recipes for it, but i prefer kikkoman's tonkatsu sauce. you can get it at any Asian market (i go to the Korean one) or probably in the ethnic foods section at your supermarket. don't eat this without the tonkatsu sauce because it's just not the same. i used chicken tenders and they were a lot easier to cook than chicken breasts. saved on the pounding. i fry this in a frying pan and have noticed that when you don't change the oil, some of the panko flakes burn and stick to the next batch of chicken. so i just empty out the pan and fill it with new oil before i fry the next batch. this helps to keep all the chicken golden instead of looking and tasting burnt.

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es

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Reviewed: Sep. 28, 2007

Great Dinner! Thanks, tizzylizz, for your review. Your ideas and Sweet and Sour sauce were great. I will be making this over and over again. I will make a double batch of the sauce though. My kids loved it.

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ImChrists

Cooking Level: Expert

Home Town: Harbor City, California, USA

Living In: Apple Valley, California, USA

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Reviewed: Sep. 27, 2007

As good as restaurant chicken katsu. Paired with a tonkatsu sauce. Will definately be making again. Thanks.

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SPRINKLEDPINK

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 7, 2007

This recipe was very good. I followed the advise of another reviewer and made the chicken into bite sized pieces and served over rice with a sweet and sour sauce. I found the cooking time and temperature to be right on--no burning panko crumbs here. The panko crumbs really make a difference. My only change next time will be to season the chicken and/or flour more. I have to say, overall delicious. I couldn't stop popping the left over chicken pieces into my mouth after dinner! Thanks for the recipe!

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Koolaid Girl

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Alexandria, Virginia, USA

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Reviewed: Jul. 19, 2007

This was so good, everybody loved it. I sliced the chicken breasts into 1/2 inch "fingers" for faster cooking and they were perfect for dipping!

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pagansmom

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Reviewed: Jul. 17, 2007

Taste just like the one at the restaurant. A little on the plain side but any side dip will take care of that. Otherwise tastes great.

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tree

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Reviewed: Jul. 16, 2007

awesome recipe with the perfect crunch. make this about once a week. sometimes with shrimp. i make a sweet and sour sauce for my kids with it and they love it. personally i dip it in a garlic chili sauce i buy at an asian market down the street. Mmmmmm...gotta have my spice.

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HANZOtheRAZOR

Cooking Level: Expert

Living In: Springfield, Massachusetts, USA

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Reviewed: Jun. 22, 2007

this recipe was good. definitely pound the chicken to about 1/4" thickness before seasoning and breading it. i did not give it 5 stars because i reserve that rating for the recipes that really "wow" me.... plus, it did not include directions for the sauce. i used the recipe in one of the reviews below for the sauce (1 cup sugar, 1/2 cup vinegar, 3 tbsp soy sauce, 3 tbsp water heated until sugar is dissolved) and was very happy with it.

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Jaime

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Reviewed: Jun. 19, 2007

Best fried chicken recipe ever! Great with Tonkatsu sauce too!

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LPAGEADV

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Reviewed: Jun. 6, 2007

Fantastic! I also tried this with pork tenderloins and it turned out great! (use medium heat if not a touch lower to keep the panko from burning)

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C0UNTRY

Cooking Level: Beginning

Living In: Dickeyville, Wisconsin, USA

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Reviewed: Jun. 5, 2007

Although wonderfully crispy,as many have said already, this needs more seasoning in the panko. Even my husband said so which is weird. He did however love the dipping sauce I put with it. Just equal parts of yellow mustard and honey.

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cavadiggy

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

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Reviewed: Jun. 3, 2007

This recipe is a good base. I added more seasoning so the chicken would not be bland. The panko adds a nice crunch.

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docswife

Cooking Level: Expert

Living In: Morganfield, Kentucky, USA

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Reviewed: May 30, 2007

This chicken was so easy to make. I am living on my own for the first time and needed something simple to start learning how to cook real meals. Well this was it! I agree with others that this was a little bland so do try to work some sort of seasoning or sauce into the recipe.

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