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    Crispy Panko-Crusted Chicken Cutlets

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    Author
    Pixicook editorial team
    clock-icon30 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.

    Gluten
    Soy
    Intermediate

    Ingredients for Crispy Panko-Crusted Chicken Cutlets

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Ketchup

    tablespoons

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    Worcestershire Sauce

    tablespoons

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    Unsulphured Molasses

    teaspoons

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    Low Sodium Soy Sauce

    teaspoons

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    Granulated Sugar

    teaspoons

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    Ginger, grated

    teaspoons

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    Ground Cloves

    teaspoons

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    Vegetable Oil

    for frying

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    All Purpose Flour

    cups

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    Eggs, beaten

    0 large

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    Panko bread crumbs

    cups

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    Chicken Breasts, boneless and skinless, halved and pounded to 1/4-inch thickness

    0 oz

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    Kosher Salt

    to taste

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    Black Pepper

    to taste

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    Green Cabbage, finely shredded

    0 oz

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    Tonkatsu Sauce

    for serving

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    Steamed Rice

    for serving

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    Lemon Wedges

    for serving

    Substitute chevron-down