Chicken Katsu with Tonkatsu Sauce

Panko-crusted chicken cutlets fried until shatteringly crisp, served with shredded cabbage and tangy-sweet katsu sauce.

35 min 4 servings Medium japanese

Ingredients

• 600 g chicken breast
• 1 tsp salt
• 0.5 tsp black pepper
• 4 tbsp flour
• 2 pcs eggs
• 100 g panko breadcrumbs
• 250 ml sunflower oil
• 200 g white cabbage
• 3 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tsp sugar

Steps

1. Cut 600 g of chicken breast into 4 equal pieces.
2. Slice each piece in half horizontally to make 8 thin cutlets.
3. Place the cutlets between two sheets of baking paper.
4. Pound the cutlets with a rolling pin until they are 1 cm thick.
5. Season both sides with 1 tsp of salt and 0.5 tsp of black pepper.
6. Put 4 tbsp of flour on a plate.
7. Beat 2 eggs in a shallow bowl.
8. Put 100 g of panko on a third plate.
9. Coat each cutlet in flour and shake off the extra.
10. Dip the cutlet in the beaten egg.
11. Press the cutlet into the panko until fully covered.
12. Repeat with the remaining cutlets.
13. Shred 200 g of cabbage as thinly as you can.
14. Mix 3 tbsp of ketchup, 1 tbsp of Worcestershire sauce, 1 tbsp of soy sauce and 1 tsp of sugar in a small bowl.
15. Heat 250 ml of sunflower oil in a wide pan over medium heat for 3 minutes.
16. Fry 2 cutlets for 3 minutes on each side until deep golden.
17. Move the fried cutlets to a rack to drain.
18. Fry the remaining cutlets in 3 more batches of 2.
19. Slice each cutlet into strips about 2 cm wide.
20. Serve the cutlets over the cabbage with the sauce on the side.