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Protein Chicken Katsu Recipe

Emily Carter
Protein Chicken Katsu Recipe features breaded plant-based chicken cutlets served with sauce and rice for a crispy vegan meal.

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 420 kcal

Ingredients
  

  • 4 plant-based chicken cutlets
  • ½ cup all-purpose flour
  • ½ cup plant milk
  • 1 cup panko breadcrumbs
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 3 tbsp vegetable oil

Katsu sauce

  • 2 tbsp ketchup
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp rice vinegar
  • 2 cups cooked rice
  • 1 cup shredded cabbage

Instructions
 

  • Place flour in one bowl and plant milk in another bowl.
  • Mix panko breadcrumbs, garlic powder, salt, and pepper in a third bowl.
  • Dip each plant-based chicken cutlet into flour, then plant milk, then breadcrumbs.
  • Heat vegetable oil in a skillet over medium heat.
  • Cook cutlets for 4 minutes per side until crispy.
  • Mix ketchup, soy sauce, maple syrup, and rice vinegar for sauce.
  • Slice cooked cutlets into strips.
  • Serve over rice with shredded cabbage and drizzle sauce.

Notes

Nutritional values (per serving)

Calories: 420
Total Fat: 14g
Saturated Fat: 2g
Carbohydrates: 48g
Fiber: 4g
Protein: 23g

Vitamins and minerals (per serving)

Iron: 18%
Vitamin C: 15%
Calcium: 10%
Potassium: 12%
Magnesium: 14%

Additional notes / tips to enhance flavor

  • Toast panko crumbs lightly before coating for extra crunch.
  • Add chili sauce to katsu sauce for spice.
  • Serve with pickled vegetables for contrast.
  • Use air fryer instead of skillet if preferred.
  • Let cutlets rest briefly before slicing.