Rachel Kuzma/Thrillist

Cap'n Crunch Chicken Katsu Recipe

Total Time:  25 minutes
Yield:  4 servings


  • 1 cup vegetable oil
  • 4 chicken cutlets (about 1 pound)
  • ½ cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup Cap’n Crunch crumbs
  • Cooked rice, for serving
  • Tonkatsu sauce, for serving


  • Heat oil in a large, heavy skillet over medium-high heat.
  • Dredge cutlets in flour, dip into egg, then dredge in Cap’n Crunch crumbs, pressing to coat.
  • Add cutlets to the hot oil; cook until golden and crispy, about 4 minutes per side. Transfer to a paper towel-lined plate to drain.
  • Slice into bite-size pieces and serve immediately with rice and tonkatsu sauce.