Ingredients
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4 boneless skinless chicken breast halves
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Kosher Salt
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black pepper
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1⁄2 cup flour
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3 eggs
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1⁄3 cup water
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2 cups japanese panko breadcrumbs
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1⁄2 head cabbage
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1⁄2 cup Worcestershire sauce
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1⁄4 cup granulated sugar
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1⁄4 cup soy sauce
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1⁄4 cup tomato ketchup
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1 teaspoon Dijon mustard
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1⁄4 teaspoon ground allspice
Directions
Prep Time: 20 m | Cook Time: 37mins | Serves: 4
Crisp Panko Chicken Cutlets w/Tonkatsu Sauce, We just tried this recipe last week from Fine Cooking Magazine I love the crispness the panko bread crumbs give the chicken and the tonkatsu sauce is a nice tangy sauce that goes great with the chicken ”, EXCELLENT ?, I used brown sugar instead of granulated I also added a teaspoon mirin and a teaspoon of rice vinegar A pinch of black pepper
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Steps
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1
Done
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With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern. |
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2
Done
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Lay a sheet of plastic wrap over the breasts and pound until they are about ½ inch thick. |
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3
Done
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Season with salt and pepper. |
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4
Done
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Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess. |
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5
Done
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Dip each piece in the flour and egg again an then coat the chicken in the panko. |
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6
Done
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In a deep, straight sided sauté pan, heat about ¼ inch vegetable oil over medium high heat until the oil ripples and simmers in the pan and instantly erupts into lots of bubbles when you dip a corner of the chicken breast into it. |
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7
Done
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Immediately reduce the heat to medium low and fry the chicken in batches until cooked through and golden on both sides, 4 to 6 minutes per side. |
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8
Done
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If the oil seems to cool down to much during frying, increase the heat a little to maintain a steady bubbling action. |
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9
Done
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Drain the chicken on paper towels and serve it with abundant shredded cabbage and tonkatsu sauce. |
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10
Done
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tonkatsu sauce: In a small saucepan, whisk together the Worcestershire, sugar, soy sauce and ketchup. |
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11
Done
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Bring to a simmer over medium low heat. |
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12
Done
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Reduce the heat to gentle simmer and whisk often until reduced to 1 cup, about 10 minutes. |
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13
Done
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Whisk in mustard and allspice. |
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14
Done
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Cool to room temperature. |
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15
Done
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The sauce will keep for 1 week in the refrigerator. |
