Pin The first time I made this, my kitchen smelled like an Italian grandmother had moved in, but my Japanese grandmother was right there beside her. I was craving katsu but only had Parmesan in the fridge, so I took a chance. The cheese crisps up in the panko and creates this incredible golden crust that shatters when you bite into it. Now it is the dinner my friends actually request when they come over.
Last Tuesday, my roommate walked in mid-breading process and asked if we were having fried chicken again. I told her to trust me, and by the time she sat down to eat, she was already planning which friends to invite over for dinner this weekend. There is something so satisfying about hearing that first crunch through the dining room.
Ingredients
- Thin chicken breast cutlets: Pounding them yourself works, but buying them pre-cutlet saves time and ensures even cooking
- Panko breadcrumbs: These create the signature airy crunch that regular breadcrumbs just cannot achieve
- Grated Parmesan cheese: Freshly grated melts into the breading better than pre-grated and adds authentic savory depth
- All-purpose flour: Helps the egg adhere and creates that essential first layer of the coating
- Large eggs: Room temperature eggs coat more evenly and help everything stick together
- Garlic powder: Distributes garlic flavor throughout the crust without burning like fresh garlic might
- Arugula: The peppery bite cuts through the rich fried chicken and adds beautiful freshness
- Lemon wedges: That squeeze of acid right before eating transforms the entire bowl
Instructions
- Get your rice going first:
- Cook your rice according to package instructions and keep it warm. This way, when the chicken is ready, everything comes together immediately.
- Set up your breading station:
- Arrange three shallow bowls in a row. Mix the flour with salt, pepper, and garlic powder in the first, beat the eggs in the second, and combine panko with Parmesan in the third. Having this assembly line ready makes the whole process smooth.
- Coat the chicken cutlets:
- Dredge each cutlet in the seasoned flour, shaking off excess. Dip into the egg, letting extra drip off, then press firmly into the panko-Parmesan mixture to coat well. I like to press the crumbs in with my fingers to really make them stick.
- Fry until golden and perfect:
- Heat olive oil in a large skillet over medium heat. Fry each cutlet for 3 to 4 minutes per side until golden brown and cooked through. You will know they are done when the crust is deep golden and the chicken feels firm to the touch. Drain on paper towels while you finish the rest.
- Slice and assemble your bowls:
- Cut the chicken into strips on a slight angle. Divide warm rice among bowls, top with a handful of arugula, and arrange the sliced chicken beautifully on top. Squeeze fresh lemon juice over everything right before eating.
Pin My sister said this was the best meal she had all month, and she eats out three times a week. There is something about that hot, crispy chicken against cool, peppery arugula that just works. It has become our Sunday comfort food tradition.
Making It Your Own
Once you master the basic technique, the variations are endless. Try adding some grated lemon zest to the panko mixture for extra brightness. A pinch of red pepper flakes in the flour adds a subtle warmth that builds. You could even swap the Parmesan for aged Pecorino for a sharper, saltier crust.
Sauce Situations
While the lemon is classic, a little drizzle of sauce can take this over the top. Mix mayonnaise with a splash of soy sauce and a drop of sesame oil for a homemade creamy topping. Or whisk together Greek yogurt with lemon juice, garlic, and herbs for something lighter. Tonkatsu sauce from a bottle works beautifully too.
Make-Ahead Magic
You can bread the cutlets up to 4 hours ahead and keep them refrigerated on a parchment-lined baking sheet. The rice stays warm in a covered pot for about 30 minutes. If you need to cook for a crowd, fry the chicken, keep it in a warm oven, and slice just before serving.
- Cooked chicken keeps for 3 days but the crust softens, so reheat in the oven not the microwave
- Freeze uncooked breaded cutlets between layers of parchment for up to 1 month
- Always let fried chicken rest for a couple of minutes before slicing to keep the juices inside
Pin This bowl hits that perfect spot between comfort food and something fresh. Hope it becomes a regular in your rotation too.
Recipe Q&A
- → How do I keep the chicken cutlets crispy after cooking?
Drain the fried cutlets on paper towels immediately after cooking to remove excess oil. Serve them within a few minutes of frying for maximum crispness. If making ahead, reheat briefly in a 350°F oven for 5 minutes rather than microwaving.
- → Can I pound the chicken thinner myself?
Absolutely. If your chicken breasts are thick, place them between plastic wrap and gently pound with a meat mallet until about 1/4 inch thick. This ensures even cooking and faster preparation time.
- → What's the best way to set up the breading station?
Arrange three shallow bowls in a line: flour mixture first, beaten eggs second, panko-Parmesan mixture third. This assembly-line approach keeps your hands cleaner and makes the breading process efficient and consistent.
- → Can I make this dairy-free?
Yes. Replace the Parmesan with nutritional yeast or a dairy-free cheese alternative mixed with breadcrumbs. Use a plant-based egg wash (aquafaba or cornstarch slurry) to bind the coating. The flavor will differ slightly but remains delicious.
- → What oil temperature is ideal for frying?
Heat oil over medium heat until shimmering and a breadcrumb immediately sizzles when dropped in (around 350-375°F). This temperature ensures the coating browns without burning while the chicken cooks through. Avoid high heat, which burns the exterior before the inside cooks.
- → How can I customize the bowl components?
Swap rice with quinoa or soba noodles, replace arugula with spinach or mixed greens, and try different proteins like pork cutlets or firm tofu. Drizzle with tonkatsu sauce, sriracha mayo, or a light vinaigrette for varied flavor profiles.