Crisp Panko Chicken Cutlets w/Tonkatsu Sauce

Recipe by lisar
READY IN: 37mins




  • With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern.
  • Lay a sheet of plastic wrap over the breasts and pound until they are about ½ inch thick.
  • Season with salt and pepper.
  • Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess.
  • Dip each piece in the flour and egg again an then coat the chicken in the panko.
  • In a deep, straight sided sauté pan, heat about ¼ inch vegetable oil over medium high heat until the oil ripples and simmers in the pan and instantly erupts into lots of bubbles when you dip a corner of the chicken breast into it.
  • Immediately reduce the heat to medium low and fry the chicken in batches until cooked through and golden on both sides, 4 to 6 minutes per side.
  • If the oil seems to cool down to much during frying, increase the heat a little to maintain a steady bubbling action.
  • Drain the chicken on paper towels and serve it with abundant shredded cabbage and tonkatsu sauce.
  • tonkatsu sauce: In a small saucepan, whisk together the Worcestershire, sugar, soy sauce and ketchup.
  • Bring to a simmer over medium low heat.
  • Reduce the heat to gentle simmer and whisk often until reduced to 1 cup, about 10 minutes.
  • Whisk in mustard and allspice.
  • Cool to room temperature.
  • The sauce will keep for 1 week in the refrigerator.