Chicken Katsu with Tonkatsu Sauce

Prep: 20 min  |  Cook: 15 min  |  Serves: 4

Katsu is Japanese comfort food at its best: a thin, juicy cutlet in a shatteringly crisp crust.

Ingredients

• 4 boneless chicken breasts, halved horizontally and pounded to 1.5 cm
• Salt and pepper
• 60 g plain flour
• 2 eggs, beaten
• 120 g panko breadcrumbs
• Neutral oil for shallow frying
• Shredded cabbage, lemon wedges and steamed rice to serve

Tonkatsu sauce

• 4 tbsp ketchup
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar

Method

1. Whisk the sauce ingredients together until smooth and set aside.
2. Season the chicken on both sides. Dredge in flour, dip in egg, then press firmly into panko.
3. Heat 1 cm of oil in a wide skillet to 170 °C.
4. Fry the cutlets 3-4 minutes per side until deep golden and cooked through (74 °C).
5. Drain on a rack, rest 3 minutes, then slice into strips.
6. Serve over shredded cabbage with rice, sauce and lemon.

Tips

Resting on a wire rack rather than paper towels keeps the underside crisp.