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Japanese-Style Chicken Cutlets with Cabbage Slaw and Tonkatsu Sauce
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.
4
Servings
Tip
Don't use regular breadcrumbs. The crisp, light texture of Japanese panko breadcrumbs are key to getting the crunchy coating on chicken katsu.
30 minutes
Ingredients
-
3
tablespoons unseasoned rice vinegar
-
½
teaspoon oyster sauce
Directions
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01In a medium bowl, combine the vinegar, oyster sauce and ¼ teaspoon salt. Add the cabbage and scallions, then toss until the cabbage begins to wilt, about 1 minute. Set aside.
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Any particular reason you guys prefer chicken over the traditional pork cutlet?