All of our online cooking courses are now free, forever! Click here to get started.

globe outlook-b

Join! 12 weeks for $1

The Milk Street Cookbook | Save 40%!

The Milk Street Cookbook - Sillo

NEW SEASON, NEW RECIPES, NEW COOKBOOK

Rule No. 56: Tangy Sides Lighten and Brighten Heavy Mains

Japanese-Style Chicken Cutlets with Cabbage Slaw and Tonkatsu Sauce

30 minutes

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.

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

Start your free 14-day trial

and get access to all of our articles and recipes

Start free trial
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

JULY 2020
CHRISTOPHER KIMBALL FOR J.K. ADAMS EBOARD + 3-KNIFE SET

$379.90 VALUE

Success!

Thank you for participating in our monthly giveaway!
Entry Form
How we use your email.

Your email address is required to identify your giveaway entry as well as communications from Milk Street. We will not share or rent your email address. You can unsubscribe from receiving our emails at any time.

Enter the Milk Street Giveaway