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Crisp Japanese breaded chicken cutlets with juicy centers, served with shredded cabbage and tangy katsu sauce.
20 min
20 min
4 servings
Easy
40 min
4 chicken breasts (6 oz/170 g each); 1 tsp kosher salt; 1/2 tsp black pepper; 1/2 cup (60 g) all purpose flour; 2 eggs; 1 tbsp water; 2 cups (120 g) panko; 2 cups (480 ml) neutral oil; 4 cups (280 g) shredded cabbage; 1/4 cup (60 g) ketchup; 2 tbsp Worcestershire sauce; 1 tbsp soy sauce; 1 tbsp mirin; 1 tsp Dijon mustard
1. Pound chicken to an even 1/2 inch thickness. 2. Season with salt and pepper. 3. Put flour, eggs beaten with water, and panko in separate bowls. 4. Coat chicken in flour, egg, then panko. 5. Heat 1/2 inch oil to 340°F (170°C). 6. Fry for 3 to 4 minutes per side until golden and cooked through. 7. Rest for 3 minutes. 8. Mix ketchup, Worcestershire sauce, soy sauce, mirin, and mustard. 9. Slice and serve with cabbage and sauce.
SCHNAX TIP
Press the panko firmly onto the chicken and keep the oil hot enough that the coating fries instead of soaking up oil.