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"I am making a super-quick, super-fun, super-easy kind of a snackable dinner," says Rach. It's a Japanese-style fried cutlet traditionally made with pork, but she's doing it with chicken. Top it with a simple tangy ketchup and Worcestershire-based sauce and watch it disappear! The dish is really popular with kids, too.
Note: Rach likes to serve the cutlets with cilantro lime rice. To make it, cook rice (Rach likes the brand Kokuho Rose) according to package directions and season with lime zest, chives or scallions and finely chopped cilantro.
For more of Rach's snackable suppers, check out her Corn Fritters with Thai Chili Sauce + Thai Chicken with Basil and Elote Lettuce Wraps with Corn and Chicken or Crab.
Ingredients
- 4 chicken breasts, halved horizontally
- Salt and white pepper
- 4 eggs
- 3 cups panko
- A small handful of cilantro tops, finely chopped
- 1 teaspoon each granulated garlic, granulated onion and ground ginger
- Frying oil, about ¼ to ½ inch in cast-iron or nonstick skillet
For the Sauce:
- About 2/3 cup ketchup
- 3 tablespoons Worcestershire sauce
- 2 tablespoons mirin
- 2 tablespoons yellow or Dijon mustard
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
Yield
Serves: 4
Preparation
Season chicken cutlets with salt and white pepper. In shallow dishes, whisk up eggs and season panko in second tray or dish with cilantro, granulated garlic and onion and ground ginger.
Heat oil over medium to medium-high heat in skillet.
For the katsu sauce, mix up the ingredients in small serving bowl.
Heat oven to 250°F. Have a platter or tray on hand to transfer chicken to.
Fry chicken cutlets to golden brown and cooked through, about 5 to 6 minutes, in batches if necessary to avoid crowding, then keep warm in low oven.
Serve cutlets with sauce to top them and cilantro lime rice (see Note) on the side.