Chicken Katsu

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2 inch
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.75 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• 1.5 cups vegetable oil, for frying
• 0.25 cup ketchup
• 2 tablespoons worcestershire sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 4 cups shredded green cabbage, for serving
• 4 cups cooked japanese short-grain rice, for serving

Instructions

1. Season both sides of each chicken breast with salt and pepper.
2. Set up a breading station with flour in one dish, beaten eggs in a second, and panko in a third.
3. Dredge each cutlet in flour, shaking off excess, then dip in egg, and press firmly into the panko so it's evenly and thickly coated.
4. In a small saucepan, whisk together the ketchup, Worcestershire sauce, oyster sauce, and sugar over low heat until the sugar dissolves; set the tonkatsu sauce aside to cool.
5. Heat the vegetable oil in a large skillet over medium heat to 350 F, deep enough to come about halfway up the side of the chicken.
6. Fry the cutlets two at a time for 4 to 5 minutes per side, until deep golden brown and the internal temperature reaches 165 F.
7. Transfer the fried cutlets to a wire rack to drain and rest for 3 minutes, which keeps the crust crisp instead of soggy.
8. While the chicken rests, finely shred the cabbage and mound it on serving plates.
9. Slice each chicken cutlet crosswise into 3/4-inch strips, keeping the pieces together in the shape of the original cutlet.
10. Fan the sliced cutlet out over the shredded cabbage on each plate.
11. Drizzle the tonkatsu sauce generously over the chicken and serve with steamed rice alongside.

Nutrition

Calories	590
Protein	40 g
Fat	26 g
Carbs	52 g
Fiber	3 g
Sodium	720 mg

Estimated per serving