MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Katsu
Categories: Poultry, Dauces, Breads, Vegetables
Yield: 4 Servings

MMMMM-----------------------TONKATSU SAUCE----------------------------
6 tb Ketchup
6 tb Worcestershire sauce
4 ts Unsulphured molasses
2 ts Soy sauce
2 ts Granulated sugar
1/4 ts Grated peeled fresh ginger
1/3 ts Ground cloves

MMMMM-----------------------CHICKEN KATSU----------------------------
Oil; for frying
1/2 c A-P flour
2 lg Eggs; beaten
1 1/2 c Panko bread crumbs
2 (8 oz ea) boned, skinned
- chicken breasts; halved
- across-pounded 1/4" thick
Salt & black pepper
4 c Tight packed, fine shredded
- green cabbage
Tonkatsu sauce, steamed
- rice & lemon wedges; for
- serving

PREPARE THE TONKATSU SAUCE: In a small bowl, combine all
of the ingredients and mix well. (Makes 2/3 cup.)

PREPARE THE CHICKEN: Fill a large cast-iron or heavy
skillet with 1/3" oil. Heat over medium until an
instant-read thermometer registers 350ºF/175ºC.

Place flour, eggs and bread crumbs in 3 separate wide,
shallow bowls or large plates.

Season chicken cutlets with salt and pepper. Working
with one cutlet at a time, dredge in flour until fully
coated, then shake off excess. Dip in egg, coating both
sides, let excess drip off, then press into bread crumbs
until well coated. Transfer to a clean plate and repeat
with remaining 3 cutlets.

Gently lower 2 cutlets into the oil and fry until golden
underneath, about 2 minutes. Adjust heat to keep it as
close to 350ºF/175ºC as possible. Turn over and fry
until chicken is golden on the second side and cooked
through, 1 1/2 to 2 minutes longer. Transfer to a paper
towel-lined plate to drain, and season with salt. Repeat
with remaining 2 cutlets.

Slice cutlets into thick slices and transfer to plates.
Divide the cabbage in mounds next to the katsu. Drizzle
the katsu with some of the tonkatsu sauce. Serve with
small bowls of rice, lemon wedges and extra tonkatsu
sauce.

By: Kay Chun

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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