Crispy Chicken Katsu with Tonkatsu Sauce and Shredded Cabbage

Ingredients

• 4 piece boneless skinless chicken breasts
• 0,5 cup all-purpose flour
• 2 piece large eggs
• 2 cup panko breadcrumbs
• 2 cup neutral oil for frying
• 3 tbsp ketchup
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp Dijon mustard
• 0,25 head green cabbage
• 1 piece lemon
• 1 tbsp toasted sesame seeds

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

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

5. 5

   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.

6. 6

   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.

7. 7

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

8. 8

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

9. 9

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

10. 10

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