Chicken Katsu Don
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 40 min · Chicken · dairy-free, high-protein
714 cal
42g protein
78g carbs
26g fat
per serving · estimated
Ingredients
- 1/2 lb boneless chicken thighs
- 3/4 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 eggs
- 1 yellow onion
- 1/2 cup dashi stock
- 1 1/2 tbsp soy sauce
- 1 tbsp mirin
- 2 cups cooked short-grain rice
- 1 cup neutral frying oil
Method (tap to check — screen stays awake)
- Pound chicken thighs to even 1/2 inch thickness, season with salt. Dredge in flour, dip in 1 beaten egg, then coat in panko.
- Heat frying oil to 340F. Fry cutlets 3-4 minutes per side until golden and internal temp reaches 165F. Drain and rest, then slice into strips.
- In a small pan, simmer dashi, soy sauce, mirin and thinly sliced onion for 5 minutes until onion softens.
- Lay sliced katsu into the simmering broth. Pour 3 beaten eggs over the top and cover; cook 2 minutes until eggs are just set.
- Slide each portion of katsu and egg over a bowl of hot rice, spooning some broth on top. Serve immediately.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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