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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.
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.