Pan-Fried Chicken Katsu
- Katsu-style sauce
- ¼ cup ketchup
- 2 tbsp worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- Chicken
- 2 boneless skinless chicken breasts, about 1.5 lb total
- 1 tsp kosher salt
- ¼ tsp black pepper
- ½ cup all-purpose flour
- 2 large eggs
- 1 ½ cups panko
- 1 cup vegetable oil, for frying
- To serve
- 2 cups green cabbage, very thinly shredded
- cooked short-grain rice
- lemons, cut into wedges (optional)
Pan-Fried Chicken Katsu
- Stir the ketchup, worcestershire, soy sauce and sugar together in a small bowl until the sugar dissolves. Set aside.
- Lay a chicken breast flat on a cutting board. Holding your knife parallel to the board, slice it in half through the thickness to make two thin cutlets. Repeat with the other breast.
- Put the cutlets between sheets of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness. Season both sides with the salt and pepper.
- Set up three shallow bowls: flour in the first, eggs beaten with 1 tablespoon water in the second, panko in the third.
- 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.
- 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.
- Lay two cutlets in the oil, away from you, and fry until the bottom is deep golden.
Pan-Fried Chicken Katsu
- Flip with tongs and fry until the second side is golden and the thickest part reads 165°F (74°C).
- Move the cutlets to a wire rack over a sheet pan. Fry the remaining cutlets the same way.
- Let the cutlets rest on the rack so the crust sets.
- Slice each cutlet crosswise into 1-inch strips and serve with rice, cabbage, lemon wedges and the sauce for drizzling.
- Cook to 165°F inside (check with a thermometer).