Chicken Katsu with Rice and Cabbage Slaw
Panko gives this chicken a lighter, crunchier coating than a standard breadcrumb, and pan-frying instead of deep-frying keeps it manageable for a full batch. Katsu sauce drizzled on top is tangy enough to cut through the fried coating.
Pounding the chicken thin before breading is what keeps the cook time short and even, so the coating browns at the same rate the inside finishes cooking. Panko crisps up more than regular breadcrumbs, which matters since this needs to hold some crunch through a few days of reheating.
Cabbage slaw on the side adds crunch of its own and keeps the plate from feeling like it's all fried chicken and rice. Katsu sauce is thick enough to drizzle without soaking through the coating right away.
The recipe card has the full ingredient breakdown and cook time for all ten portions. Let the chicken cool before slicing and dividing everything into containers, then refrigerate what you'll eat within four days. Reheat in a toaster oven if you can, to keep the coating crisp.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Chicken Katsu with Rice and Cabbage Slaw
YIELD
10 portions
ESTIMATED NUTRITION
700 calories • 61g protein • 71g carbs • 17g fat per portion
What I really like about this recipe is how much crunch panko holds onto compared to a regular breaded cutlet.
Ingredients
• 5 lb chicken breast, pounded thin
• 3 cups panko breadcrumbs
• 3 eggs, beaten
• 7 1/2 cups cooked rice
• 7 1/2 cups shredded cabbage
• 1 1/2 cups katsu sauce
• 5 tbsp olive oil
• salt and pepper
Directions
1. Dip the chicken in egg, then coat in panko.
2. Pan-fry in olive oil, 3–4 minutes per side, until golden and cooked through.
3. Slice the chicken and drizzle with katsu sauce.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers with rice and cabbage.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat gently to keep the coating from turning soggy. Nutrition is estimated per portion.
