Crispy Shiso Cheese Chicken Katsu Rolls (Japanese-Style Shiso Chicken Katsu)

There’s something so comforting about a perfectly fried chicken cutlet — especially when it’s stuffed with melty cheese and fragrant shiso leaves.

Shiso (大葉) adds a fresh, slightly minty and herbaceous flavor that cuts through the richness of the cheese and fried coating. It’s one of those ingredients that instantly makes a dish feel very “Japanese home cooking.”

These rolls are crispy on the outside, juicy inside, and beautiful when sliced. Perfect for dinner, lunch boxes, or even meal prep.

RECIPE

Servings: 3-4

Time: 10 min

Ingredients:

6-7 pcs chicken breast
12-14 pcs shiso leaves
1/2 cup shredded cheese (I used mexican mix cheese)
Salt and pepper
1/4 cup all-purpose flour
1/4 cup water
1 egg
1 cup panko breadcrumbs
Cooking oil (for frying)

Instructions:

Prepare the Chicken
Remove the tendon if using tenderloin.
Place the chicken vertically and make a slit down the center.
Open it like a book (butterfly style / Kannon-biraki) so it becomes an even thickness.
Cover with plastic wrap and gently pound with a rolling pin until thin and uniform.
Season both sides with salt and pepper.
Add the Filling & Roll
Place the chicken horizontally.
Lay 2 shiso leaves across the surface.
Add cheese.
Roll tightly from the front edge, making sure the filling stays inside.
Repeat to make the rest of rolls
Coat
Mix egg, water and flour to make batter.
Dip into the batter.
Coat evenly with panko.
Press gently so the panko adheres well.
Fry
Heat oil in a pot to 170°C (about 340°F).
Fry the rolls, turning occasionally, until golden brown and cooked through.
Remove and drain on a rack or paper towel.
Let rest slightly before slicing for clean cuts.