With a light, crispy exterior and juicy meat inside, katsu is a comforting Japanese dish at its best. Traditionally made with pork, this method also works well with chicken. Fried chicken breast cutlets coated in Japanese panko breadcrumbs are typically served with shredded cabbage and a katsu sauce with spicy, sweet, and savory notes. However, they are also served with rice (katsu don), with curry (katsu curry), and as a sandwich (katsu sando). To ensure your chicken katsu enjoys a super-crispy exterior, resist the temptation to substitute regular breadcrumbs for classic panko (panko can be found in supermarkets in the Asian food section or online). And be sure to maintain a consistent oil temperature while frying the chicken.

Ingredients:

• 0.5 cups ketchup
• 3 tablespoons Worcestershire sauce
• 2 tablespoons lightly salted soy sauce

• 1/4 cup premium flour
• 2 large eggs, lightly beaten
• 1.5 tbsp. panko breadcrumbs
• 2 skinless, boneless chicken breasts, butterfly and cut into 4 cutlets
• 1.5 cups of vegetable oil
• 2 cups finely shredded cabbage
• Cooked white rice, for serving
• 4 lemon wedges
• Special equipment: deep fat thermometer

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Preparation:

Step 1

• Katsu sauce:

  
  Combine ketchup, Worcestershire sauce, and soy sauce in a small bowl. Set aside.
  
Step 2

• Chicken:

  
  Place a wire rack on a baking sheet or line a large plate with paper towels and set aside. Place the flour, eggs, and breadcrumbs in three separate large shallow bowls. In a small bowl, combine 1 teaspoon of salt and 1 teaspoon of black pepper, then sprinkle the mixture over both sides of the chicken. Working with one cutlet at a time, coat it in flour, then dip it in eggs, then coat it in breadcrumbs, gently pressing both sides to ensure the breadcrumbs adhere. Transfer the cutlet to a plate and repeat with the remaining cutlets.
  
Step 3
• In a large skillet, heat vegetable oil over high heat to 175°C (350°F) on a deep-fry thermometer. To check for doneness, drop a few pieces of breadcrumbs into the oil. They should bubble vigorously.
Step 4
• Fry two patties at a time until golden brown on both sides, about 3 minutes per side. Transfer to the prepared grill or plate, season with salt, and let rest for 2 minutes. Meanwhile, fry the remaining 2 patties in the same manner (see Note).
Step 5
• Slice each cutlet crosswise into 1cm strips, place on a layer of chopped cabbage and serve with katsu sauce, rice and a lemon wedge.
  
  

  Note

  
  These cutlets can be frozen if you prepare them in advance.:
  
  Fry the chicken, but do not slice it. Let it cool completely, then freeze it in a plastic bag, placing parchment paper between the cutlets to prevent them from sticking together. It will keep for up to three months. To reheat, place the cutlets on a baking sheet and bake in the oven at 350°F (175°C) until the chicken is heated through and crispy on the outside, about 15 minutes. Slice and serve.

Recipe author - Food Network