Crispy Chicken Katsu with Tonkatsu Sauce and Shredded Cabbage

Butterfly 4 boneless, skinless chicken breasts and pound between plastic wrap to an even ½-inch thickness. Season both sides with salt and white pepper.

In a small bowl, whisk together 3 tbsp ketchup, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp Dijon mustard, and 1 tsp brown sugar until smooth to make the tonkatsu sauce. Set aside.

Set up a breading station: ½ cup flour in one dish, 2 beaten eggs in another, and 2 cups panko breadcrumbs (lightly crushed) in the third.

Dredge each cutlet in flour, shaking off excess, then dip in egg, letting it drip, and press firmly into panko to coat completely.

Heat 1 inch of neutral oil in a deep skillet to 340°F (170°C): a panko crumb should sizzle and turn golden in 15 seconds.

Fry cutlets one or two at a time for 3-4 minutes per side until deeply golden, crisp, and the internal temperature reaches 165°F (74°C). Do not overcrowd the pan.

Transfer to a wire rack (not paper towel) to keep the crust crisp. Rest for 3 minutes before slicing crosswise into ¾-inch strips.

Meanwhile, finely shred ¼ head of green cabbage and soak in ice water for 5 minutes to crisp, then drain and pat dry.

Plate the sliced katsu next to a generous mound of shredded cabbage, a lemon wedge, and a small bowl of tonkatsu sauce for dipping.

Serve with steamed short-grain rice and a sprinkle of toasted sesame seeds over the cabbage.