Chicken Katsu With Tonkatsu Slaw Recipe

Name: Chicken Katsu With Tonkatsu Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Halve chicken breasts horizontally and season with 1/2 tsp. salt and 1/4 tsp. pepper.
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.
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.
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.
5
Serve cutlets with tonkatsu slaw and lemon wedges.
6
: Ponzi 2014 Pinot Blanc (Willamette Valley; $20).
7
Wine Pairing: Ponzi 2014 Pinot Blanc (Willamette Valley; $20).

750

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Katsu With Tonkatsu Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Katsu With Tonkatsu Slaw

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