Crispy Chicken Katsu with Tonkatsu Sauce and Shredded Cabbage

Ingredients

• 4 unit boneless skinless chicken breasts
• 2 cup panko breadcrumbs
• 0,5 cup all-purpose flour
• 2 unit large eggs, beaten
• 2 cup vegetable oil for frying
• 0,33 cup ketchup
• 3 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp Dijon mustard
• 0,5 unit green cabbage
• 4 unit lemon wedges
• 1 tsp toasted sesame seeds

Instructions

1. 1

   Butterfly 4 boneless skinless chicken breasts and pound between plastic wrap to an even 1/2-inch (1.25 cm) thickness for uniform cooking.

2. 2

   Season both sides generously with salt and white pepper, then rest at room temperature for 10 minutes.

3. 3

   Set up three shallow dishes: flour, beaten eggs, and panko breadcrumbs seasoned with a pinch of salt.

4. 4

   Whisk ketchup, Worcestershire sauce, soy sauce, mirin and a teaspoon of Dijon to make the tonkatsu sauce; simmer 2 minutes to meld, then cool.

5. 5

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

6. 6

   Heat 1 inch (2.5 cm) of vegetable oil in a heavy skillet to 340°F (170°C) : a panko crumb should sizzle steadily without darkening instantly.

7. 7

   Fry cutlets two at a time for 3-4 minutes per side until deep golden and the internal temperature reaches 165°F (74°C); transfer to a wire rack, not paper towel, to keep them crisp.

8. 8

   While the katsu rests 3 minutes, finely shred green cabbage on a mandoline and soak in ice water 5 minutes for maximum crunch; drain thoroughly.

9. 9

   Slice katsu crosswise into 1-inch strips, keeping the shape intact, and plate over a mound of cabbage with lemon wedges.

10. 10

    Drizzle with tonkatsu sauce or serve it alongside for dipping, and finish with a sprinkle of toasted sesame seeds.