1 hours 37 minutesPrint
- 4boneless skinless chicken breast halves
- kosher salt
- black pepper
- 1⁄2cup flour
- 3eggs, lightly beaten with
- 1⁄3cup water
- 2cups japanese panko breadcrumbs
- 1⁄2head cabbage, shredded
- Tonkatsu sauce
- 1⁄2cup Worcestershire sauce
- 1⁄4cup granulated sugar
- 1⁄4cup soy sauce
- 1⁄4cup tomato ketchup
- 1teaspoon Dijon mustard
- 1⁄4teaspoon ground allspice
- 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.
Serving Size: 1 (440 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 588.4
- Calories from Fat 88
- Total Fat 9.9 g
- Saturated Fat 2.6 g
- Cholesterol 215 mg
- Sodium 2130.6 mg
- Total Carbohydrate 81.8 g
- Dietary Fiber 6 g
- Sugars 26.8 g
- Protein 42.2 g