Japanese · Dinner
Breaded Chicken Cutlet
Panko-crusted chicken cutlet, pounded thin and fried until golden and crisp, served katsu-style with shredded cabbage, steamed rice and a tangy-sweet tonkatsu-style sauce built from ketchup, Worcestershire and soy sauce. Finished with a squeeze of lemon for brightness.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
702Calories
52.3gProtein
26.1gFat
66.8gCarbs
8.9gSugar
3.9gFiber
694mgSodium
330mgChol
4.3gSat Fat
870mgPotassium
95mgCalcium
3.4mgIron
0.5mcgVitamin B12
22mgVitamin C
protein-rich
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Butterfly and pound the chicken breast between plastic wrap to 1/2 inch thickness, then season lightly with salt. Set up three dishes with flour, beaten egg, and panko breadcrumbs for dredging.
2
Dredge
Coat the chicken first in flour tapping off excess, then in egg, then press firmly into panko until evenly crusted on both sides.
3
Fry
Heat vegetable oil in a skillet over medium heat until shimmering, then fry the cutlet 3 to 4 minutes per side until deep golden brown and crisp.
4
Rest
Transfer to a wire rack or paper towels and rest 5 minutes so crust sets and juices redistribute.
5
Whisk
Combine ketchup, worcestershire sauce, soy sauce and sugar in a small bowl until the sugar dissolves into a glossy sauce.
6
Plate
Slice the cutlet into strips, arrange over warm rice alongside shredded cabbage, drizzle with sauce and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 4 tbsp4 tbsp all-purpose flour
- 22 eggs
- 1 cup90g panko breadcrumbs
- 6 tbsp90ml vegetable oil
- 1 cup70g cabbage
- 1 1/3 cup240g cooked white rice
- 2 tbsp30g ketchup
- 2 tsp10ml worcestershire sauce
- 1 tsp5ml soy sauce
- 1 tsp5g sugar-white
- 22 lemon wedge
