30 minutes
Juicy chicken cutlets coated in a crispy panko crust, served with a tangy homemade sauce and accompanied by shredded cabbage, rice, and lemon wedges.
tablespoons
tablespoons
teaspoons
teaspoons
teaspoons
Ginger, grated
teaspoons
Ground Cloves
teaspoons
for frying
cups
Eggs, beaten
0 large
Panko bread crumbs
cups
Chicken Breasts, boneless and skinless, halved and pounded to 1/4-inch thickness
0 oz
to taste
to taste
Green Cabbage, finely shredded
0 oz
Tonkatsu Sauce
for serving
Steamed Rice
for serving
for serving
1. Sauce Preparation
In a small bowl, whisk together ketchup, Worcestershire sauce, molasses, soy sauce, sugar, grated ginger, and ground cloves. Set aside.
2. Frying Setup
Add enough vegetable oil to a large, heavy skillet to reach a depth of 1/3 inch. Heat over medium heat until it reaches 350°F.
3. Breading Station
Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko bread crumbs.
4. Seasoning Chicken
Season each chicken cutlet with salt and pepper.
5. Dredging
Coat a cutlet in flour, tap off excess. Dip into egg, let excess drip off. Press into bread crumbs. Set on a clean plate. Repeat for all cutlets.
6. Frying Chicken
Cook two cutlets at a time until golden, about 2 minutes per side. Maintain oil temperature at 350°F. Drain on paper towels and season with salt. Repeat.
7. Serving
Slice cutlets, place on plates with shredded cabbage. Drizzle with tonkatsu sauce. Serve with rice and lemon wedges.
Pound the chicken breasts to an even thickness using a meat mallet or rolling pin, aiming for about 1/2 inch.
Use a neutral oil with a high smoke point and ensure it's hot enough (around 350°F) before frying.
Toast the panko breadcrumbs in a skillet with butter or oil until golden brown before coating the chicken.
Select high-quality, boneless, skinless chicken breasts. Pat the chicken dry with paper towels to remove excess moisture.
Cook the cutlets in batches to avoid lowering the oil's temperature and making the coating soggy.
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