Reviewed: May 17, 2012

This was SOOO good. My husband wants me to make it every week!! I used thinly sliced chicken breast. AMAZING. Thank you for this recipe.

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Reviewer:

Tinabella99

Reviewed: May 15, 2012

This was awesome! The cook time was right on and the chicken turned out juicy and delicious. My panko crumbs didn't burn at all. I went ahead and bought chicken breasts that were already cut thin (because I'm lazy lol) and also cooked some jasmin rice in my rice cooker to go along with the chicken. So easy, I'll definitely be making htis again.

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Reviewer:

genarowe

Reviewed: May 9, 2012

I usually can't deal with chicken breast - just too dry. This was NOT dry! Absolutely wonderful, and even my very picky 9 year old went back for 2nds. I did add some garlic powder, salt & pepper to the flour, and fried in half oil, half butter. I used the tonkatsu sauce from one of the other reviews, but changed it a little: 1/4 cup ketchup, 1/4 cup worcestershire sauce, 1/3 cup soy sauce, garlic powder, and honey to taste. (I was all out of hoisin, so figured honey or brown sugar for a bit of sweetness - it needed it to counteract that much worcestershire!) I needed 2 eggs, and I think you'll use more panko than the recipe calls for - I sure did!

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Reviewer:

Beth H

Cooking Level: Intermediate

Reviewed: May 8, 2012

So delicious. I've made it with and without beating the chicken, and I can't tell the difference, so I don't bother. It saves time.

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Reviewer:

solidcell

Reviewed: May 3, 2012

I'm pretty much a novice cook and when I told my family I was making Chicken Katsu they were skeptical. Thanks to this great recipe dinner was a great success!! Great tasting and easy to make.

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mvukas

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Reviewed: May 1, 2012

We ate this alot in Hawaii. Instead of the panko, I use Italian bread crumbs, and instead of pounding, I just slice it sideways into 1/4 inch thickness. Yum!

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momof6kiddos

Cooking Level: Expert

Reviewed: Apr. 29, 2012

I used garlic salt for more flavor and the only panko crumbs I had were lemon herb flavored so that's what I used. I used olive oil too and they came out perfect and so tasty. I served it with "Japanes-Syle Cabbage Salad" (on this site) and white rice. This was like a restaurant quality meal!

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Reviewer:

RUTHIEV

Cooking Level: Expert

Home Town: North Highlands, California, USA

Living In: Castro Valley, California, USA

Reviewed: Apr. 27, 2012

Simple and good.

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Reviewer:

man with a pan

Reviewed: Apr. 17, 2012

Great recipe. I'm a beginner when it comes to cooking and my family actually thought I orderded it from a Hawiian food restaurant. They couldn't believe I made it. Thanks for sharing

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Reviewer:

alexa8a

Reviewed: Mar. 25, 2012

This is a fantastic recipe, and I DEFINITELY recommend it. I used pork chops the first time, and it was wonderful! My husband and my sister both loved it! I also made a Katsu sauce to go with it (you can find that recipe here too). I'm making it again for dinner tonight, now with thinner sliced pork (I used thick chops last time).

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