The best katsu recipes

Katsu is the Japanese art of the breaded, deep-fried cutlet: pork tonkatsu, chicken katsu, and their many homes in curry, sandwiches and donburi. The hallmark is the coating, coarse panko crumbs that fry up shatteringly crisp around juicy meat. A good recipe gets the oil temperature and crumb right so it stays crunchy, not greasy.

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Common questions about katsu

What is tonkatsu?

Tonkatsu is a breaded, deep-fried pork cutlet, usually loin or fillet, coated in panko and served sliced with shredded cabbage and a thick, fruity tonkatsu sauce.

Why is katsu so crispy?

Panko, the Japanese breadcrumb, is coarse and flaky rather than fine, so it fries into a light, craggy, extra-crunchy crust that stays crisp longer than standard breadcrumbs.

What is katsu sauce?

Tonkatsu sauce is a thick, sweet-tangy brown sauce a bit like a fruity Worcestershire. Many cooks make a quick version from ketchup, Worcestershire, oyster sauce and sugar.

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