Reviewed: May 19, 2006

Just thought it was average for a fried chicken dish. Nothing really interesting or exciting with its look or taste.

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Billy Zero

Cooking Level: Beginning

Home Town: Opelika, Alabama, USA

Living In: Athens, Georgia, USA

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Reviewed: Apr. 16, 2006

it's so, so easy to make with few ingredients and it taste so good. i usually dip this in sweet and sour sauce or dongkatsu sauce.

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MichelleK

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Los Angeles, California, USA

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Reviewed: Apr. 7, 2006

Thank you! Just like Mom's!

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Toni R

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2006

wow,wow,and..............WOW!!!! Panko rocks. I looked at this recipe and went,eh, I bought into the fad now gotta use them up..and I will NEVER fry without them again!! They were soooo good!! Found the tonkatsu sauce on this recipe on this site too. Its like eating out at a Japenese restaraunt at home! YUMMMMMMMMMMMMMMMMMM!!!

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BajaValle

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2006

Great recipe! The chicken katsu came out crunchy and delicious. (ETA: I slice the chicken breast to three or four thin fillets instead of pounding them.) The only thing I would suggest is to pre-heat the oil on medium heat then reduce it to low-medium for the actual frying; 3 minutes on medium-high heat pretty much blackened my panko crumbs.

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Meryl

Cooking Level: Beginning

Home Town: San Juan, National Capital Region, Philippines

Living In: Berkeley, California, USA

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Reviewed: Jan. 12, 2006

I LOVED this recipe. The chicken was super tasty! It was so simple, yet really flavorful. I too fried it in olive oil, and we topped ours with sweet and sour sauce. It was SOOO good! I'll never cook chicken breasts with any other coating. This was my first try with Panko, but what a difference it made!

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BreeAnn

Cooking Level: Beginning

Home Town: Palmer, Alaska, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Dec. 10, 2005

Appears as if you'll have yourself a pretty simple and basic meal... chicken, flour, breadcrumbs, etc. But WOW! This was far more flavorful than I was expecting! As someone else commented, the panko crumbs make a huge difference vs. regular bread crumbs. Very easy to make, very enjoyable to eat! I'm looking forward to having this again! Thanks for sharing your recipe!

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Sep. 21, 2005

the chicken was good, not spectacular. i used alot more than 1 cup of panko crumbs, more like 2 cups. i would make it again.

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LINDAMDOW

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Reviewed: Aug. 23, 2005

I used pork cutlet to make Tonkatsu and it turned out perfect! Crispy outside and moist and tender inside. I used olive oil for frying. Served with white rice, tonkatsu sauce, and cabbage salad. Perfect combination. Thanks for a great recipe.

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Jinah

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Reviewed: Oct. 10, 2004

This is simple, quick and DELICIOUS! I don't think we'll make chicken cutlets any other way. I can't believe what a difference the panko bread crumbs make. We leave the breasts a little thicker (closer to 1/2 inch), and they turn out juicy AND crispy. Yummm! Thanks for sharing this recipe with us.

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CapeCodLorrie

Cooking Level: Expert

Home Town: Scituate, Massachusetts, USA

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Sep. 9, 2004

Tasty and easy! The chicken came out nice and crunchy. The oil heating directions were right on the mark - my stove comes with a 'medium-high' setting. Another tip - put in the tip of a chop stick. If bubbles come from the chop stick, the oil is ready. My husband and I really enjoyed this and I'll make it again. The leftover chicken was still crunchy after refrigeration!

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