Chicken Katsu with Cabbage Slaw

Instructions

1. 1

   Start the rice. Slice the chicken breasts in half horizontally into thin cutlets and season with salt and pepper.

2. 2

   Set up three dishes: flour, beaten eggs, and panko. Coat each cutlet in that order.

3. 3

   Heat 1/4 inch oil in a large skillet over medium-high heat and fry the cutlets 3-4 minutes per side until deep golden and cooked to 165°F. Drain on a rack.

4. 4

   Stir ketchup, Worcestershire, and 1 tbsp soy sauce together for katsu sauce.

5. 5

   Finely shred the cabbage and toss with rice vinegar and a pinch of salt.

6. 6

   Slice the chicken into strips and serve with rice, slaw, and sauce on the side.