30 minutes
This recipe showcases a classic Japanese dish, Chicken Katsu, paired with a refreshing shredded cabbage and scallion salad. The crispy, golden chicken cutlet is balanced perfectly with the crunch of the cabbage and the zing of the lemon wedge.
Chicken Cutlets
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Flour
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Eggs, beaten
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Vegetable Oil, for frying
0 fl oz
Cabbage, finely shredded
head
Scallions, finely shredded
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Lemon, cut into wedges
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1. Prepare the Chicken
Start with the thin chicken cutlets. If they're not thin enough, place them in a large plastic bag and pound them until they're about 1/2 inch thick. This not only tenderizes the meat but also ensures that it cooks evenly when fried. Season the chicken cutlets with salt on both sides.
2. Setup Breading Station
Setup a breading station with three separate plates. One with flour, one with beaten eggs, and one with Panko breadcrumbs. This classic breading technique helps create that crisp, golden crust on the chicken.
3. Bread the Chicken
Dip each chicken cutlet first in the flour, then the eggs, and finally the breadcrumbs. Make sure each cutlet is fully coated at each step. The flour helps the egg stick, while the egg helps the breadcrumbs adhere for a crispy finish.
4. Shred the Vegetables
While your oil is heating, finely shred the cabbage and scallions. Placing them in a bowl of ice water helps to crisp up the vegetables, enhancing their natural crunch. This will provide a refreshing contrast to the fried chicken.
5. Preheat the Oil
Heat the vegetable oil in a large frying pan over medium-high heat. The oil should be hot enough that a breadcrumb dropped in sizzles immediately.
6. Fry the Chicken
Carefully place the breaded cutlets into the hot oil. Cook for 2-3 minutes on each side, until golden brown and cooked through. The browning is a visual cue that the chicken is cooked, as well as a sign of the Maillard reaction, a chemical reaction that creates that delicious savory flavor.
7. Rest the Chicken
Once cooked, remove the chicken cutlets from the oil and let them rest on a wire rack. This allows excess oil to drip off and the chicken to rest, ensuring a crispy, not greasy, cutlet. Season with a little more salt to taste.
8. Prepare the Salad
Drain the shredded cabbage and scallions and dry them using a salad spinner or paper towels. This removes any excess water, which could make your salad soggy.
9. Serve the Dish
Slice the rested chicken katsu into strips and serve it with a handful of the shredded cabbage and scallions. Garnish with a lemon wedge, whose acidity will cut through the richness of the chicken, balancing the dish.
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