Chicken Katsu
Breaded and fried chicken cutlet served with tonkatsu sauce, cabbage slaw, and steamed rice. Crispy exterior gives way to tender meat, assembled on a plate with fresh vegetables.
Ingredients
Method
Pat chicken cutlets dry with paper towels. Place between plastic wrap and pound with a meat mallet to 1/4-inch thickness.
Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
In a bowl, combine shredded red cabbage, rice vinegar, sugar, and salt. Toss and set aside.
Cook jasmine rice according to package directions; keep warm until serving.
Working with one cutlet at a time, coat lightly in flour, shaking off excess. Dip in beaten egg, then press firmly into panko, coating both sides evenly.
Heat vegetable oil in a large skillet to 350°F. Carefully place breaded cutlets into hot oil and fry for 3–4 minutes per side until golden brown and internal temperature reaches 165°F.
Transfer fried cutlets to a paper towel–lined plate to drain briefly.
Divide cooked rice among serving plates. Top each with a fried chicken cutlet. Arrange cabbage slaw on the side.
Drizzle tonkatsu sauce over the chicken and rice. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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