Chicken Katsu with Shredded Cabbage and Tonkatsu Sauce

Steps

1. Step 1

   Cook the rice: combine the rinsed rice with 2 1/4 cups water in a saucepan, bring to a boil, then cover and cook on the lowest heat for 15 minutes. Turn off the heat and leave covered until serving.

   20 min, hands-off

   • 1 1/2 cups short-grain white rice
2. Step 2

   Whisk the ketchup, Worcestershire sauce, soy sauce, brown sugar and Dijon mustard together in a small bowl. Set aside.

   3 min

   • 1/4 cup ketchup
   • 2 tbsp Worcestershire sauce
   • 1 tbsp soy sauce
   • 1 tbsp brown sugar
   • 1 tsp Dijon mustard
3. Step 3

   Toss the shredded cabbage with the rice vinegar and a pinch of salt in a bowl. Refrigerate until serving so it stays crisp.

   5 min

   • 1/2 head green cabbage
   • 1 tbsp rice vinegar
4. Step 4

   Lay each chicken breast flat and slice it in half horizontally to make two thin cutlets, for 4 total. Place them between sheets of plastic wrap and pound gently with a rolling pin or heavy pan to an even 1/2-inch thickness. Season both sides with the salt and pepper.

   10 min

   • 2 boneless, skinless chicken breasts (about 1 1/2 lb total)
   • 3/4 tsp salt
   • 1/2 tsp black pepper
5. Step 5

   Set up three shallow dishes: flour in the first, beaten eggs in the second, panko in the third. Coat each cutlet in flour (shake off the excess), then egg, then press firmly into the panko on both sides so it sticks in a thick, even layer. Set the breaded cutlets on a plate.

   10 min

   • 1/2 cup all-purpose flour
   • 2 eggs
   • 2 cups panko breadcrumbs
6. Step 6

   Pour the oil into a large skillet to a depth of about 1/3 inch and heat over medium until it shimmers and a panko crumb sizzles steadily on contact, about 350°F.

   5 min

   • 1 1/2 cups neutral oil, such as canola or vegetable
7. Step 7

   Fry 2 cutlets at a time, 3 to 4 minutes per side, until deep golden and cooked through (165°F at the center). Adjust the heat so the crust browns steadily without darkening fast. Drain on a wire rack or paper towels and sprinkle with the remaining 1/4 tsp salt. Fry the second batch.

   16 min

   • 1/4 tsp salt
8. Step 8

   Let the cutlets rest 2 minutes, then slice crosswise into 3/4-inch strips. Serve over rice with a pile of cabbage alongside, the katsu sauce spooned over or in a dish for dipping, and lemon wedges and sesame seeds if using.

   5 min

   • 1 lemon
   • 2 tsp toasted sesame seeds

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026