Sour Cream and Onion Katsu

1. Marinating the Chicken

In a large bowl, combine the sour cream, onion powder, garlic powder and a pinch of salt. Add the chicken cutlets to the bowl, ensuring they're well coated with the mixture. Cover and let the chicken marinate in the refrigerator for at least an hour, or ideally overnight. Marinating the chicken in sour cream and spices not only infuses the meat with flavor, but it also helps tenderize it, resulting in a juicier katsu.

2. Preparing the Breading Station

Set up three shallow dishes. In the first, place the flour. In the second, beat the eggs. In the third, place the panko bread crumbs. This standard breading procedure will ensure a crispy, well-coated katsu.

3. Breading the Chicken

Remove the chicken cutlets from the marinade, allowing any excess to drip off. Season with salt. Dredge each cutlet in the flour, shaking off the excess, then dip in the beaten eggs, and finally coat with the panko bread crumbs, pressing gently to adhere.

4. Prepping the Salad

While the oil heats, finely shred the cabbage and scallions and place them into a bowl of ice water. This will keep them fresh and crunchy, providing a nice contrast to the crispy katsu.

5. Frying the Katsu

Heat the vegetable oil in a large frying pan over medium-high heat. When hot, add the breaded chicken cutlets and cook for 2-3 minutes per side, or until they're a golden brown color.

6. Resting & Serving

Remove the katsu from the pan and season with a little more salt. Let them rest on a wire rack for a few minutes to allow the excess oil to drain. This step ensures your katsu stays crispy. Meanwhile, drain and dry the shredded cabbage and scallions. Slice the katsu and serve with the shredded vegetables and a lemon wedge. The lemon provides a refreshing acidity that balances out the richness of the fried katsu.