A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

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Entry from January 21, 2019
Chicken Katsu (Torikatsu or Tori Katsu)

“Tonkatsu” is a Japanese dish of deep-fried pork cutlets. The cutlets are coated with panko, a Japanese brand of flaky bread crumbs. Chicken cutlets—instead of pork—are often made, and the dish has been called “chicken katsu” (“katsu” means “cutlet”), “torikatsu” (or “tori katsu”) and also “panko chicken.”
“Chicken katsu” was printed in the Los Angeles (CA) Times on March 9, 1964. “Torikatsu, chicken cutlets” was printed in the Honolulu (HI) Star-Bulletin on March 17, 1971. “Panko chicken” was printed in The Sun (Baltimore, MD) on February 9, 1986.
Tonkatsu sauce is used on the chicken cutlets (torikatsu) as well as the pork cutlets (tonkatsu). In 1984, the California Turkey Industry Board suggested a “Tori-Katsu” recipe that uses turkey instead of chicken.
Wikipedia: Chicken katsu
Chicken katsu (chicken cutlet (Japanese: チキンカツ Hepburn: chikinkatsu)), also known as panko chicken, or tori katsu (torikatsu (鶏カツ)) is a Japanese dish which is also popular in Hawaii, California, and other areas of the world.
Chicken katsu is generally served with tonkatsu sauce (とんかつソース), a thick Japanese vegetarian pureed fruit-based brown sauce, or a well-seasoned ketchup,[how?] as a Hawaiian mixed plate lunch meal. It is generally served with shredded cabbage, rice and/or miso soup as part of a two or three item combo, or as a dinner with rice and vegetables.
In Hawaii, chicken katsu is as common as tonkatsu (pork cutlets). It is also served in place of tonkatsu in katsu curry and katsudon in local plate-lunch restaurants and in fine-dining Japanese establishments alike.
The name chicken katsu includes Japanese katsu (カツ), which is a shortened form of katsuretsu (カツレツ), meaning “cutlet”.
Wikipedia: Bread crumbs
Panko (パン粉) is a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods, such as tonkatsu. Panko is made from bread baked by electrical current, which yields a bread without a crust, and then grinding the bread to create fine slivers of crumb. It has a crisper, airier texture than most types of breading found in Western cuisine and resists absorbing oil or grease when fried, resulting in a lighter coating.
9 March 1964, Los Angeles (CA) Times, “Roundabout” with Art Ryon, pt. 4, pg. 15, col. 7:
(Tokyo Kaikan Restaurant, 337 East 1st Street.—ed.)
Beef sukiyaki is $140 for lunch, $175 for dinner; chicken teriyaki is $1.35 for lunch, $2.25 for dinner; chicken katsu brings the same prices.
17 March 1971, Honolulu (HI) Star-Bulletin, “Cherry Blossom Cooking School,” pg. F-4, col. 8:
... Torikatsu, chicken cutlets; ...
13 February 1975, Independent-Journal (San Rafael, CA), “Dining and Wining Guide,” pg. S16, col. 2:
(Benkei Sukiyaki, 45 Caledonia Street, Sausalito.—ed.)
... chicken katsu; ...
14 March 1977, Durham (NC)

, pg. 9A, col. 5 ad:
(Kobe Japanese Restaurant, South Square Mall.—ed.)
Google Books
Frommer’s Mexico & Guatemala on $15 & $20 a day
By Tom Brosnahan and Jane Kretchman
New York, NY: Arthur Frommer
Pg. 225:
The specialty of the house is tori-katsu, boned chicken breast stuffed with vegetables and with noodles for 85 pesos.
1 September 1982, Honolulu (HI) Star-Bulletin, pg. A6, col. 1 ad:
Torikatsu (Chicken Cutlets in Hot Sauce)
(Hawaiian Electric cooking classes.—ed.)
19 October 1984, Asian Week (San Francisco, CA), “Turkeys learn to fear Japanese Thanksgiving,” pg. 10:
The neutral flavor of turkey and the pleasing texture of both the white and dark meat make it ideal for such dishes as Tori-Katsu (Japanese breaded and fried cutlet) usually made with pork, Sukiyaki normally made with beet and vegetables, and even raw turkey substituting for the raw fish used in sushi and sashimi, according to the California Turkey Industry Board.
9 February 1986, The Sun (Baltimore, MD), “Happy Eater: Shiitakes’ earthy Goodness” by Rob Kasper, pg. 4N, col. 6:
6 boned chicken breasts
1 egg mixed and beaten in 2 tablespoons of water
t3 small or 1 large shiitake
mushroom thinly sliced
4 scallions cut in 1 inch pieces
2 teaspoons soy sauce
1 1/2 teaspoons white wine
1 teaspoon corn starch
1/2 teaspoon sugar
1 slice ginger
1 1/2 cups soup stock
2 teaspoons oil
1 clove garlic
black pepper
3 January 1987, Atlanta (GA) Journal-Constitution, “Checking out take-out places” by Ginger Bailey, Weekend sec., pg. 27, col. 3:
But Yakitori Chicken, in a cloyingly sweet sauce, and clumsily breaded Panko Chicken and Panko Shrimp are not worth carting home.
Google Books
The breakthrough point system for optimal nutrition

BY Roy E. Vartabedian and Kathy Matthews
New York, NY: HarperPaperbacks
Pg. 157:
Tempura, which is fried, is not a good choice, and tonkatsu (fried pork) and torikatsu (fried chicken) are also to be avoided.
22 October 1992, Austin (TX) American-Statesman, “Dining & Entertainment Guide,” Onward to the Weekend sec., pg. 23, col. 3:
SAKURA MOMOYAKI—NEW! $1 Sushi. Teriyaki. Tori Katsu.
Google Groups: alt.recipes.hawaii
chicken katsu
Chicken Katsu
2 pounds boneless chicken breast
1/2 cup flour
2 eggs, beaten
2 cups panko (Japanese-style bread crumbs, available packaged in markets)
Vegetable oil, such as safflower, cottonseed or corn oil
Katsu sauce:
1/3 cup ketchup
1/4 cup shoyu
1/4 cup sugar
1-1/2 teaspoon Worcestershire sauce
Dash pepper
Dash ground red pepper
Dredge chicken in flour, dip in eggs and coat with panko. Heat oil in skillet. Fry chicken until golden brown and cooked through. Cut into 1-inch strips.
Prepare katsu sauce by combining ingredients and stirring well.
Serve chicken with the katsu sauce for dipping.
Makes 8 servings.
Gourmet Today: Recipe Oven Fried Panko Chicken
HMH Books
Published on Sep 16, 2009
Each of the over 1,000 recipes was selected by editor in chief Ruth Reichl, a best-selling author in her own right, who wrote the introductions to each chapter.
Chicken Katsu (Tori Katsu)
Flavours Of Asia
Published on Jul 23, 2016
Chicken Katsu, is a Japanese dish made of pounded chicken breast and breaded with breadcrumbs and deep-fry until golden brown in color. You can serve it with a simple salad, or with rice and some Tonkatsu sauce. 
Chicken Katsu (Tori Katsu)
2 (360g) Skinless & Boneless Chicken Breast, slice into (each piece) pounded thinly
Vegetable or Peanut Oil for deep-frying
Tonkatsu Sauce
1 Tbsp Japanese Soy Sauce
1 tsp Chopped Ginger
1 Clove Garlic, chopped
1 Tbsp Sake
1/2 tsp Sugar
Sea Salt, to taste
Black Pepper, to taste
¼ Cup Flour
2 Small Eggs, beaten
1 Cup Panko (Japanese Style Bread Crumbs)
3 to 4 Tbsp Olive Oil
How to Make Chicken Katsu
J. Kenji López-Alt
Published on Apr 9, 2017
If you weren’t familiar with Japanese cuisine, you might not think there’s anything particularly Japanese about katsu, a simple dish of breaded and fried cutlets. But if you’ve ever been in a Japanese shopping mall food court, you’d see that just like pizza in the U.S., katsu has established itself so firmly in the food culture that it could easily be considered a national comfort food staple. It’s an easy dish to love. Juicy chicken or pork cutlets in an incredibly crisp layer of golden-brown bread crumbs with a sweet and savory sauce and a side of crisp shredded cabbage and steamed white rice is an easy and delicious weeknight meal, whether you buy it at the food court or fry it in your own kitchen.
Crusted Pesto Panko Chicken. Great Weeknight Dinner!
Published on Oct 5, 2017
What you need: Dinner for 2. Double for 4.
- 12 oz Yukon Gold Potatoes
- 1/2 cup Panko Breadcrumbs
- 1/2 cup Mozzarella Cheese
- 12 oz Chicken Breasts
- 2 tbsp Pesto (I used sun dried tomato pesto)
- 1 Lemon
- 2 oz Arugula Ingredient

Posted by Barry Popik
New York CityFood/Drink • Monday, January 21, 2019 • Permalink

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