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Japanese-Style Chicken Cutlets with Cabbage Slaw and Tonkatsu Sauce
Fried chicken usually is bone-in pieces in the U.S. But in Japan boneless chicken is the norm. Japanese panko-breaded chicken cutlets known as katsu cook quickly so the meat retains moisture and flavor, and the broad surface area offers lots of crisp golden brown crust. Katsu traditionally are deep-fried and served with an intensely savory-sweet tonkatsu sauce. We opt for the ease of pan-frying. You could use store-bought tonkatsu sauce, but it's easy to make your own; ours is a little lighter and brighter than sauce from a bottle. A tangy cabbage slaw livens up the plate and balances the richness of the cutlets. Serve with steamed rice or, to make a chicken katsu “sando,” put a cutlet, sauce and slaw between two slices of bread.
tablespoons Worcestershire sauce
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