katsu

Katsu is a Japanese term referring to breaded, deep-fried cutlets, and the dishes made from them. The name katsu comes from katsuretsu, the Japanese rendering of the English word cutlet. While many variations exist, the most common are tonkatsu, pork cutlet, and chicken katsu, though beef and fish versions also occur.

Preparation typically involves seasoning the meat, pounding it to an even thickness, and coating it in flour, beaten egg, and panko breadcrumbs before deep-frying until crisp and golden. The cutlet is then rested briefly and sliced for serving. The result is a moist interior with a crunchy exterior, often accompanied by shredded cabbage.

In Japan, katsu is commonly served with rice and miso soup, and eaten with tonkatsu sauce, a thick, sweet-savory condiment similar in balance to Worcestershire sauce. Store-bought versions are widespread, but many restaurants offer house-made sauces as well.

Variants and related dishes include katsu curry, which places a breaded cutlet atop or beside a bed of rice with Japanese curry; katsu sando, a sandwich featuring katsu between bread slices; and katsu-don, where a sliced cutlet is simmered with onions and egg over rice. While tonkatsu remains the standard, chicken katsu is a popular alternative and is frequently used in bento boxes and fast-casual menus.

Origins trace to Yoshoku, a segment of Japanese cuisine inspired by Western dining, with tonkatsu emerging in the early 20th century and gaining widespread popularity by the 1920s and 1930s. Today, katsu is widely served in homes, restaurants, and casual eateries across Japan and in many parts of the world.