Crispy Chicken Katsu with Tonkatsu Sauce and Shredded Cabbage

Ingredients

• 600 g boneless skinless chicken breasts
• 0,5 cup all-purpose flour
• 2 unit large eggs, beaten
• 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 unit green cabbage
• 1 tbsp rice vinegar
• 1 unit lemon, cut in wedges

Instructions

1. 1

   Butterfly 4 boneless skinless chicken breasts (about 600 g) and pound between plastic wrap to an even 1 cm thickness with a meat mallet.

2. 2

   Season both sides with 1 tsp salt and 1/2 tsp white pepper, then let rest 10 minutes.

3. 3

   Whisk together 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; set aside.

4. 4

   Set up three shallow dishes: 1/2 cup flour in the first, 2 beaten eggs in the second, 2 cups panko breadcrumbs in the third.

5. 5

   Dredge each cutlet in flour (shake off excess), then egg (let drip), then press firmly into panko so it fully adheres on both sides.

6. 6

   Pour 2 cups neutral oil into a deep skillet and heat to 170°C/340°F : a panko crumb dropped in should sizzle steadily and turn golden in 25 seconds.

7. 7

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

8. 8

   Transfer to a wire rack (never paper towel : it steams the crust) and rest 3 minutes before slicing crosswise into 2 cm strips.

9. 9

   While the katsu rests, finely shred 1/4 head green cabbage into thin ribbons and toss with 1 tbsp rice vinegar and a pinch of salt.

10. 10

    Plate each cutlet over a generous mound of cabbage with a scoop of steamed rice, drizzle the tonkatsu sauce over the crispy strips and finish with a wedge of lemon.