Crispy Chicken Katsu with Tonkatsu Sauce and Shredded Cabbage

Ingredients

• 4 unit boneless skinless chicken breasts
• 0,5 cup all-purpose flour
• 2 unit eggs, beaten
• 1,5 cup panko breadcrumbs
• 1 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 tbsp rice vinegar
• 1 tsp fresh ginger, grated

Instructions

1. 1

   Butterfly 4 boneless skinless chicken breasts and pound between plastic wrap to an even ½-inch thickness.

2. 2

   Season both sides with salt and pepper, then let rest 10 minutes at room temperature for even cooking.

3. 3

   Whisk the tonkatsu sauce: 3 tbsp ketchup, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp Dijon mustard and 1 tsp sugar until smooth; set aside.

4. 4

   Set up three shallow dishes: ½ cup flour in the first, 2 beaten eggs in the second, and 1½ cups panko breadcrumbs in the third.

5. 5

   Dredge each cutlet in flour (shaking off excess), dip in egg, then press firmly into panko to build a thick, even crust.

6. 6

   Heat 1 cup neutral oil in a large skillet to 340°F/170°C : a panko crumb should sizzle immediately and turn golden in 15 seconds.

7. 7

   Fry cutlets two at a time for 3-4 minutes per side until deeply golden and internal temperature reaches 165°F/74°C.

8. 8

   Drain on a wire rack (not paper towel) to keep the crust shatteringly crisp.

9. 9

   Meanwhile, finely shred ¼ head of green cabbage and toss with 1 tbsp rice vinegar and a pinch of salt.

10. 10

    Slice katsu crosswise into ¾-inch strips and serve over cabbage with tonkatsu sauce drizzled or on the side, alongside steamed rice.