Lemon Chicken Katsu Bowls. – Half Baked Harvest

Lemon Chicken Katsu Bowls – sesame and panko breaded chicken pan fried and served over steamed rice with a yummy lemon garlic sauce. Each bowl is topped with crisp cucumber slices and fresh herbs. While the dish is simple, it’s packed with flavor—a meal that family and friends will enjoy any time of year, from spring to winter. Quick, easy, and delicious all around!

Often, it’s the simplest things that spark inspiration. For me, it’s rarely another recipe. Usually, it’s something unexpected—an herb that looks especially fresh, a beautiful piece of seasonal produce, or even a location, flower, or dish that catches my eye.

I find inspiration in the details, and that’s what keeps the creative process exciting.

Today’s recipe, for example, isn’t a traditional Asian-style Katsu. It’s very much its own thing, inspired by something as simple as a bowl of lemons I spotted while scrolling Pinterest for an upcoming shoot. I started brainstorming ways to use them and, somehow, this dish came together!

I wasn’t sure how it would turn out at first, but the end result was even better than expected.

This one is bright, buttery, garlicky, and peppery—flavors that are simple, familiar, and so well-loved.

Here are the details

Ingredients – for the sauce

• salted butter
• garlic
• cumin seeds – use these to your taste, and make sure to give them a light crush before adding to the butter
• lemon zest
• lemon juice
• white wine or sake – this is optional
• broth – love to use chicken bone broth
• tamari or soy sauce
• cooked jasmine or basmati rice
• sliced cucumbers
• fresh green onions, basil, and/or cilantro

Ingredients – for the chicken katsu 

• chicken cutlets
• panko breadcrumbs
• sesame seeds
• butter or olive oil

Special Tools

You will need a skillet with sides, and a skillet for pan frying the chicken.

Steps

Step 1: make the sauce

This is an easy lemon butter sauce. Start with butter, garlic, cumin seeds, and lemon zest. Cook until the butter is lightly browned and the garlic is golden in color.

To the butter, add the lemon, then you can add a splash of dry white wine or sake if desired. Next, add the chicken broth, then tamari or soy sauce. Season the sauce to your taste with salt, pepper, and chili flakes.

Now let the lemon sauce simmer while you make the katsu.

Step 2:  make the katsu

Dredge the chicken cutlets through the Panko and sesame seeds. Now, get each cutlet crispy with some oil or butter.

Then season each with salt and thinly slice.

Step 3: serve

At this point in the recipe, you can divide the rice between bowls. I like to use a low pasta bowl. Put the chicken over the rice, then spoon over the lemony butter sauce. I like to serve each bowl with a good amount of sauce.

Add slices of cucumber, then any desired herbs. My favorites are green onions, fresh basil, and cilantro.

Additionally, I do think slices of avocado would be very yummy atop this bowl!

Looking for other easy dinners? Here are some favorites:

Souper Creamy Broccoli Cheddar Chicken Rice

Broccoli Cheddar Chicken and Noodle Casserole

Easy Greek Sheet Pan Chicken and Potatoes

Sheet Pan Sticky Sweet and Sour Chicken

Sheet Pan Chicken Gyros with Feta Tzatziki

Creamy White Bean Lemon Pesto Orzo Soup

25 Minute Banh Mi Rice Bowls

Lastly, if you make this Lemon Chicken Katsu Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram or Facebook! Looking through the photos of recipes you all have made is my favorite!