I absolutely love this chicken cheese katsu recipe because it combines the comforting gooeyness of melted mozzarella with the satisfying crunch of panko-crusted chicken. Plus, it’s such a fun and delicious way to elevate a simple chicken dinner into something that feels like an indulgent, restaurant-inspired meal right at home!
I adore creating unique and mouthwatering meals, and my Chicken Cheese Katsu is no exception. Juicy chicken breasts are stuffed with melty mozzarella and then coated in a panko breadcrumb crust, baked to golden, crispy perfection.
I love the contrast between crunchy and creamy, and if you ask me, there is nothing better than a touch of tonkatsu sauce and a side of finely shredded cabbage to accomplish that.
Ingredients
Chicken Breasts:
A versatile main ingredient, it’s low in fat and high in protein.
Mozzarella Cheese:
Texture is creamy, rich in calcium and protein, with a flavor that is mild.
All-Purpose Flour:
Gives structure, the carbohydrate-rich part, which is essential for a protective coating.
Panko Breadcrumbs:
Crispiness, low calories, and a light texture that can pack flavor are what make a snack truly delightful.
Vegetable Oil:
Employed for deep frying, with an elevated smoke point and a flavor that’s neutral.
Ingredient Quantities
- 2 boneless, skinless chicken breasts
- 4 slices of mozzarella cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon of milk
- 1 cup panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
- Tonkatsu sauce for serving (optional)
- Shredded cabbage for serving (optional)
- Lemon wedges for serving (optional)
Instructions
1. Start by cutting each chicken breast in a horizontal direction to make a pocket but not cutting all the way through. Then open the pockets and put two slices of mozzarella cheese into each.
2. Toothpicks should be used to seal the openings and ensure that the cheese stays inside the chicken while it is frying. Both sides of the chicken should be seasoned with salt and pepper.
3. Set up a breading station with three distinct shallow dishes. In the first dish, put flour. In the second dish, whisk together eggs and milk. In the third dish, place panko breadcrumbs.
4. Flour each chicken breast first, shaking off any excess, and then dip it into the egg mixture, ensuring it is fully covered.
5. In conclusion, press the panko breadcrumbs into the chicken breasts, ensuring they are completely coated. Chicken breast should then be pressed down firmly to ensure the breadcrumbs stick well and do not come off during cooking.
6. In a big frying pan, heat a good amount of vegetable oil over a medium-high flame until it’s nice and hot.
7. Add the chicken breasts to the skillet. Cook about 4-5 minutes on each side, or until the chicken is golden brown and cooked through. An instant-read thermometer inserted into the thickest part of the breast should read 165°F (75°C).
8. Take the chicken out of the skillet. When you do, let excess oil filter off into the skillet for a few moments. Then place the chicken on a paper towel-lined plate to drain any lingering oil.
9. Let the chicken rest for a few minutes before taking out the toothpicks.
10. The chicken cheese katsu is served hot, drizzled with tonkatsu sauce if desired, and served with shredded cabbage and lemon wedges. To eat is to enjoy!
Equipment Needed
1. Cutting board
2. Sharp knife
3. Toothpicks
4. Three shallow dishes or plates
5. Whisk
6. Large frying pan or skillet
7. Instant-read thermometer
8. Paper towels
9. Plate for resting chicken
10. Tongs or spatula
FAQ
- Q: Can I use a different type of cheese?You can substitute cheddar or any other melt-in-your-mouth cheese for mozzarella.
- Q: How can I make this dish healthier?B: Instead of deep-frying the katsu, you can bake it in a preheated oven at 400°F (200°C) for about 20-25 minutes.
- Q: Can I prepare this in advance?Yes, the breaded chicken can be prepared and refrigerated for up to 24 hours before frying.
- Q: What is a good substitute for panko breadcrumbs?Panko can be substituted for by using either regular breadcrumbs or crushed cornflakes.
- Q: Is it necessary to use milk in the egg mixture?The milk helps to thin the eggs, but you can leave it out if you’d rather.
- Q: Can I freeze Chicken Cheese Katsu?Yes, freeze the uncooked chicken, which has been breaded, and fry it straight from the freezer. If necessary, adjust the cooking time.
Substitutions and Variations
For a different flavor, you can substitute the mozzarella cheese with cheddar or pepper jack cheese.
Substitute the all-purpose flour for whole wheat flour or almond flour, and you’ve got a healthier option.
Panko breadcrumbs are not mandatory for this recipe. Regular breadcrumbs will work just fine, as will crushed cornflakes. Each of these materials will yield a finished product with a crunchy texture that will complement the underlying flavors.
When frying, you can substitute vegetable oil for olive oil or canola oil.
Swap tonkatsu sauce for Worcestershire sauce or a homemade blend of ketchup and soy sauce to obtain a similar taste.
Pro Tips
1. Freeze the Mozzarella Slightly: Before stuffing the chicken breasts, try placing the mozzarella slices in the freezer for about 10-15 minutes. This helps the cheese hold its shape and reduces the chances of it melting too quickly and oozing out during frying.
2. Double-Coat for Extra Crunch: For an even crispier coating, double-coat the chicken. After the initial round through flour, egg, and breadcrumbs, repeat the process by dipping the chicken again in the egg and then in the breadcrumbs.
3. Use Fresh Oil for Frying: Ensure the oil is fresh and not reused to prevent any unwanted flavors and to achieve a clean, golden brown color on the chicken.
4. Avoid Overcrowding the Pan: Fry the chicken breasts in batches if necessary. Overcrowding the pan will reduce the oil temperature, resulting in a less crispy coating.
5. Let the Chicken Rest Properly: After frying, let the chicken rest on a wire rack instead of just on paper towels. This prevents the bottom from becoming soggy and keeps the crust crispy all around.
Chicken Cheese Katsu Recipe
My favorite Chicken Cheese Katsu Recipe
Equipment Needed:
1. Cutting board
2. Sharp knife
3. Toothpicks
4. Three shallow dishes or plates
5. Whisk
6. Large frying pan or skillet
7. Instant-read thermometer
8. Paper towels
9. Plate for resting chicken
10. Tongs or spatula
Ingredients:
- 2 boneless, skinless chicken breasts
- 4 slices of mozzarella cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon of milk
- 1 cup panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
- Tonkatsu sauce for serving (optional)
- Shredded cabbage for serving (optional)
- Lemon wedges for serving (optional)
Instructions:
1. Start by cutting each chicken breast in a horizontal direction to make a pocket but not cutting all the way through. Then open the pockets and put two slices of mozzarella cheese into each.
2. Toothpicks should be used to seal the openings and ensure that the cheese stays inside the chicken while it is frying. Both sides of the chicken should be seasoned with salt and pepper.
3. Set up a breading station with three distinct shallow dishes. In the first dish, put flour. In the second dish, whisk together eggs and milk. In the third dish, place panko breadcrumbs.
4. Flour each chicken breast first, shaking off any excess, and then dip it into the egg mixture, ensuring it is fully covered.
5. In conclusion, press the panko breadcrumbs into the chicken breasts, ensuring they are completely coated. Chicken breast should then be pressed down firmly to ensure the breadcrumbs stick well and do not come off during cooking.
6. In a big frying pan, heat a good amount of vegetable oil over a medium-high flame until it’s nice and hot.
7. Add the chicken breasts to the skillet. Cook about 4-5 minutes on each side, or until the chicken is golden brown and cooked through. An instant-read thermometer inserted into the thickest part of the breast should read 165°F (75°C).
8. Take the chicken out of the skillet. When you do, let excess oil filter off into the skillet for a few moments. Then place the chicken on a paper towel-lined plate to drain any lingering oil.
9. Let the chicken rest for a few minutes before taking out the toothpicks.
10. The chicken cheese katsu is served hot, drizzled with tonkatsu sauce if desired, and served with shredded cabbage and lemon wedges. To eat is to enjoy!
