Dish

Tori katsu

Chicken Katsu

Tori katsu is made by coating chicken cutlets in flour, egg, and panko breadcrumbs before deep-frying them until golden brown. The dish is typically served with a tangy tonkatsu sauce and shredded cabbage. To make the dish healthier, you can use chicken breast instead of thigh and bake the cutlets instead of frying them. Tori katsu is a delicious and satisfying meal that is perfect for lunch or dinner.

Asian cuisine› East Asian cuisine› Japanese cuisine

Meat Dish› Poultry Dish› Chicken Dish› Fried Chicken Dish

Origins and history

Tori katsu originated in Japan and is a popular dish in Japanese cuisine. It is believed to have been inspired by Western-style breaded cutlets. The dish has become a staple in Japanese cuisine and is often served in restaurants and at home.

Dietary considerations

Tori katsu is high in protein and carbohydrates and is not suitable for those with gluten or egg allergies. It can be made healthier by using chicken breast instead of thigh and baking instead of frying.

Variations

Variations of tori katsu include using pork instead of chicken, adding cheese to the filling, or using different sauces such as curry or teriyaki. Some restaurants also serve tori katsu as a sandwich or in a bento box.

Presentation and garnishing

Tori katsu is typically served on a bed of shredded cabbage and garnished with a wedge of lemon. The tonkatsu sauce is drizzled over the top of the cutlet. To make the dish more visually appealing, you can add a sprinkle of sesame seeds or chopped scallions.

Tips & Tricks

To make the perfect tori katsu, make sure to pound the chicken cutlets to an even thickness before breading them. This will ensure that they cook evenly and are tender and juicy. Use fresh panko breadcrumbs for the best texture and flavor. Finally, make sure to let the cutlets rest for a few minutes before serving to allow the juices to redistribute.