Chicken Katsu with Homemade Tonkatsu Sauce

1. Make Tonkatsu Sauce

In a small bowl, whisk together the ketchup, Worcestershire sauce, unsulphured molasses, low-sodium soy sauce, granulated sugar, freshly grated ginger, and a hint of ground cloves until well combined.

2. Prepare Frying Setup

Pour enough vegetable oil into a cast-iron or heavy skillet to come up about 1/4 inch and place it over medium heat to reach a steady 350 degrees Fahrenheit.

3. Dredge Chicken

Lay out three bowls. In the first, spread out the all-purpose flour. In the second, beat the two large eggs. In the third, place the panko breadcrumbs. Season the pounded chicken breasts with kosher salt and black pepper, then coat each piece first in flour, followed by the egg, and finally, the panko breadcrumbs.

4. Fry Chicken

Once the oil is hot, gently lay the coated chicken cutlets in the skillet and fry them for about 2 minutes on each side or until golden brown. Transfer the cutlets to a plate lined with paper towels to drain.

5. Serve

Create a bed of finely shredded green cabbage on each plate. Slice the Chicken Katsu into strips, arrange on top of the cabbage, and drizzle with the Tonkatsu sauce. Serve with steamed rice and a wedge of lemon on the side.