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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 sauces from a bottle. A tangy cabbage slaw livens up the plate and balances the richness of the cutlets. Serve sliced crosswise into strips with steamed rice.
tablespoons unseasoned rice vinegar
teaspoon oyster sauce
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