Japanese Katsu with Tonkatsu Sauce

Japanese Katsu with Tonkatsu Sauce

For the Chicken Milanese:

boneless, skinless chicken breast

boneless, skinless chicken thighs

kosher salt and freshly ground black pepper, to taste

all-purpose flour

eggs, whisked

panko breadcrumbs

peanut or vegetable oil, for cooking

For serving:

your favorite, Tonkatsu sauce, I love Bulldog Tonkatsu

green cabbage, shredded or very finely julienned (cut in thin strips)

lemon wedges

steamed sushi rice

Filet or cut the chicken breasts horizontally. Gently pound the chicken breast and thighs to flatten slightly. For easy cleanup, place the chicken inside of a plastic gallon bag to pound slightly, to even out the thickness of the filet. Season with salt and pepper and place in the refrigerator for 1-2 hours if you have the time.

Place flour in a large, shallow container. Place eggs in a separate bowl or container. Place the panko breadcrumbs in a large, shallow dish. Line a baking sheet with parchment paper. Working with one piece of chicken at a time, dredge the chicken in the flour, shaking off any excess. Submerge in the eggs, let any excess drip off, dredge in the panko, pressing gently to make sure the chicken is completely coated. Set the breaded chicken aside on the prepared baking sheet. Continue breading until all of the chicken is coated.

To Cook, heat about ½-inch of oil in a large, heavy-bottomed pan, like a cast iron skillet over medium heat. Line a plate or tray with paper towels or set a roasting rack over a rimmed baking sheet. Working with a few pieces at a time, fry the chicken until golden brown on both sides, about 2-3 minutes per side. Set aside to drain on the prepared tray or baking sheet while you cook the remaining chicken. Season with salt while warm.

Serve with your favorite Tonkatsu sauce for dipping, shredded cabbage, a lemon wedge and steamed sushi rice.