Chicken Katsu

Instructions:

Step 1:
Make the tonkatsu sauce by mixing all the ingredients together in a small bowl until well combined. This will yield about ⅔ cup of sauce.

Step 2:
Prepare the chicken by heating around 1cm deep of oil in a large cast-iron or heavy skillet over medium heat. Once the oil reaches 170 degrees (use an instant-read thermometer to check), it’s ready for frying.

Step 3:
Set up a breading station by placing flour, beaten eggs, and bread crumbs into three separate wide, shallow bowls or plates.

Step 4:
Season the chicken cutlets with salt and pepper. One at a time, dredge the cutlets in flour, shaking off any excess. Then dip them in the egg, ensuring both sides are coated, and let any excess drip off. Finally, press the cutlets into the bread crumbs, making sure they are fully coated. Place the breaded cutlets on a clean plate and repeat with the remaining chicken.

Step 5:
Carefully lower 2 cutlets into the hot oil and fry for about 2 minutes, or until golden on one side. Flip the cutlets and fry for an additional 1½ to 2 minutes, or until the second side is golden and the chicken is fully cooked. Transfer the cooked cutlets to a plate lined with paper towels to drain, and sprinkle with salt. Repeat with the remaining 2 cutlets.

Step 6:
Slice the cutlets into thick pieces and serve on plates. Add desired amount of cabbage alongside each katsu. Drizzle some tonkatsu sauce over the chicken, and serve with rice, lemon wedges, and extra sauce on the side.