Pan-Fried Chicken Katsu

Steps

1. Stir the ketchup, worcestershire, soy sauce and sugar together in a small bowl until the sugar dissolves. Set aside.
2. Lay a chicken breast flat on a cutting board. Holding your knife parallel to the board,

   slice (how to slice)

   Slice Cut food into flat pieces of the same thickness. 1. Give round food a flat side to sit on.2. Hold it with your fingertips curled under.3. Cut with long strokes, pushing the knife forward and down rather than straight down.4. Move your guiding hand back the same distance each time so every slice matches. Done when: The slices are even. For meat, slicing across the grain (across the lines of muscle) gives the tenderest bite. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide. Slice hot roasts on a board with a groove for the juices.How to slice evenly: mistakes to avoid

   it in half through the thickness to make two thin cutlets. Repeat with the other breast.
3. Put the cutlets between sheets of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness.

   Season (how to season to taste)

   Season to taste Add salt (and pepper or acid) bit by bit, tasting as you go, until the food tastes fully of itself. 1. Season meat and vegetables before cooking, holding the salt high so it falls evenly.2. Taste the dish near the end with a clean spoon.3. If it tastes flat, add a pinch of salt, stir and taste again.4. If it tastes heavy or dull, a squeeze of lemon or a splash of vinegar brightens it.5. Stop when another pinch wouldn't make it better. Done when: The flavors are clear and bright, not flat and not salty. Safety: Don't taste dishes that hold raw meat, poultry or eggs; season them by the recipe's amounts and adjust after cooking.How to season to taste: mistakes to avoid

   both sides with the salt and pepper.
4. Set up three shallow bowls: flour in the first, eggs beaten with 1 tablespoon water in the second, panko in the third.
5. Coat a cutlet in flour and shake off the extra, dip it in egg and let it drip, then press it firmly into the panko on both sides. Set it on a plate and repeat. Wash your hands.
6. Pour the oil into a 12-inch skillet (about 1/3 inch deep) and heat over medium to 350°F (175°C). Never leave hot oil unattended.
   350°F
7. Lay two cutlets in the oil, away from you, and

   fry (how to pan-fry)

   Pan-fry Cook food in a layer of hot oil that comes partway up its sides, turning it once, for a crisp crust. 1. Pour about ¼ inch of oil into a heavy skillet and heat it over medium to medium-high heat.2. Test it with a corner of the food: it should sizzle right away.3. Lay the pieces in, away from you, leaving space between them.4. Fry until the bottom is golden, then turn once with tongs or a spatula.5. Drain on a rack or paper towels. Done when: Both sides are evenly golden and crisp and the inside reaches its safe temperature. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Keep pot handles turned in and children away from the stove.How to pan-fry (shallow-fry): mistakes to avoid

   until the bottom is deep golden.
   350°F⏱ Fry side 1: 4 min
8. Flip with tongs and fry until the second side is golden and the thickest part reads 165°F (74°C).
   350°F⏱ Fry side 2: 3 min
9. Move the cutlets to a wire rack over a sheet pan. Fry the remaining cutlets the same way.
10. Let the cutlets rest on the rack so the crust sets.
    ⏱ Rest: 2 min
11. Slice each cutlet crosswise into 1-inch strips and serve with rice, cabbage, lemon wedges and the sauce for drizzling.

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Tips

• Boneless thighs make extra-juicy katsu. Pound them flat and fry the same way.
• Keep one hand for the flour and panko and the other for the egg so your fingers don't get breaded.

Storage

Refrigerate up to 3 days. Reheat on a rack in a 400°F oven for 8 to 10 minutes to re-crisp.

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: cabbage (October to March).