Chicken Katsu with Tonkatsu Slaw

2 boned, skinned chicken breast halves (about 12 oz. each)

1 1/2 teaspoons kosher salt, divided

1/2 teaspoon pepper, divided

1/2 cup flour

2 large eggs

1 1/4 cups panko (Japanese-style bread crumbs)

3 tablespoons ketchup

2 tablespoons mayonnaise

1 tablespoon Worcestershire sauce

1 teaspoon dry mustard

1 teaspoon sugar

1 teaspoon toasted sesame oil

1 garlic clove, minced

1 medium carrot, coarsely shredded

1/2 small head green cabbage, thinly sliced

3 green onions, thinly sliced

1/2 cup vegetable oil

1 lemon, cut into quarters

Step 1

Halve chicken breasts horizontally and season with 1/2 tsp. salt and 1/4 tsp. pepper.

Step 2

Put flour, eggs, and panko separately into 3 wide, medium bowls. Mix 1/2 tsp. salt with flour. Beat eggs well. For each cutlet, dredge first in flour, then dip into egg, letting excess drip off. Lastly, coat both sides well with panko. Arrange cutlets on a cutting board in a single layer and set aside.

Step 3

In a bowl, whisk ketchup, mayonnaise, Worcestershire, mustard, sugar, sesame oil, and garlic with remaining 1/2 tsp. salt and 1/4 tsp. pepper. Add carrot, cabbage, and green onions to dressing; toss well.

Step 4

Heat vegetable oil in a large frying pan (not nonstick) over medium-high heat until just beginning to smoke. Add cutlets and brown on both sides, about 5 minutes total. Drain on paper towels.

Step 5

Serve cutlets with tonkatsu slaw and lemon wedges.

Wine Pairing: Ponzi 2014 Pinot Blanc (Willamette Valley; $20).

Nutrition Facts

Servings 0

Amount Per Serving
Calories 537Calories from Fat 47

% Daily Value *
Total Fat 29g45%

Saturated Fat 4.2g22%
Cholesterol 190mg64%
Sodium 1006mg42%
Total Carbohydrate 27g9%

Dietary Fiber 3.8g16%
Protein 42g84%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Chicken Katsu with Tonkatsu Slaw