Juicy chicken cutlets coated in airy panko, fried until crisp, and served with tangy katsu sauce.
BBy bbridgett
Servings
4
2 pieces Boneless skinless chicken breasts
1 tsp Salt
0.5 tsp Black pepper
0.5 cup All-purpose flour
2 pieces Eggs
1 tbsp Water
2 cup Japanese panko breadcrumbs
3 cup Neutral oil for frying (vegetable or canola)
3 tbsp Ketchup
2 tbsp Worcestershire sauce
1 tbsp Soy sauce
1 tbsp Mirin
1 tsp Sugar
2 cup Cabbage, finely shredded (to serve)
3 cup Steamed short-grain rice (to serve)
4 piece Lemon wedges (garnish)
Calories
2064 kcal
Protein
42g
Carbs
97g
Fat
170g
Fiber
5g
Sugar
5g
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Prepare Chicken
1. Slice each chicken breast in half horizontally to make 4 thin cutlets. Place between plastic wrap and pound to an even thickness of about 1.5 cm (0.5 inch). Pat very dry and season both sides with salt and black pepper.
2. Set up three shallow dishes: flour in the first, eggs beaten with water in the second, and panko in the third. Dredge each cutlet in flour and shake off excess, dip in egg wash to coat fully, then press firmly into panko on both sides.
0.5 cup All-purpose flour,
2 pieces Eggs,
1 tbsp Water,
2 cup Japanese panko breadcrumbs
3. Rest the breaded cutlets on a tray in the fridge for 10 minutes so the coating adheres.
Katsu Sauce
4. Whisk the ketchup, Worcestershire sauce, soy sauce, mirin and sugar in a small bowl until the sugar dissolves. Set aside.
5. Heat the neutral oil in a heavy pot or deep skillet, at least 5 cm (2 inches) deep, to 175°C (350°F). Fry 2 cutlets at a time for 4 to 5 minutes, turning once halfway, until deep golden and cooked through (74°C / 165°F inside). Let the oil return to temperature and skim crumbs between batches.
3 cup Neutral oil for frying (vegetable or canola)
6. Drain the cutlets on a wire rack (not paper towels) and rest for 3 minutes. Slice into 2 cm strips.
7. Serve the sliced katsu over steamed rice with shredded cabbage, lemon wedges and the katsu sauce drizzled over or on the side.
2 cup Cabbage, finely shredded (to serve),
3 cup Steamed short-grain rice (to serve),
4 piece Lemon wedges (garnish)
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