Cheesy Chicken Katsu

Chicken supremes stuffed with cheese, dipped in beaten egg, rolled in flour and in panko breadcrumbs and deep-fried to crispy perfection. With each bite the cheese oozes and satiates your palate totally. This Japanese starter is a must-try.

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Cheesy Chicken Katsu 4

Cheesy Chicken Katsu

Main ingredients Processed cheese, Chicken supremes, White pepper powder, Eggs, Panko breadcrumbs, Refined flour
Cuisine Japanese
Course Starter
Prep time 10-15 minutes
Cook time 15-20 times
Serve 4
Taste Savoury
Level of cooking Moderate
Others Non veg




·         100 grams processed cheese

·         8 chicken supremes

·         Salt to taste

·         White pepper powder to taste

·         3 eggs

·         1 cup panko breadcrumbs

·         ¾ cup refined flour

·         Oil for deep frying

·         Cabbage salad for serving




1.      Cut cheese into thick strips. Slit the chicken supremes and pound with a steak hammer.

2.    Sprinkle salt, white pepper powder and place the cheese piece in the centre of the supremes and roll tightly. Sprinkle salt and white pepper powder on top.

3.      Break eggs in a bowl. Add salt, white pepper powder and beat well.

4.     Spread panko breadcrumbs on a plate and spread refined flour on another plate. Add white pepper powder and salt and mix.

5.      Heat sufficient oil a kadai.

6.      Roll the chicken supremes in flour mixture and dip in egg mixture. Repeat the process one more time.

7.      Finally roll them in panko breadcrumbs. Slide into hot oil and deep-fry on medium heat till golden brown and crisp.

8.      Drain on absorbent paper. Slice and arrange them on a serving platter. Serve hot with cabbage salad.