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 Fresh ginger; peeled & grated
    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    Chicken breasts (8 oz ea);
           - boned, skinned, halved
           - across-pounded 1/4" thick
           Salt & black pepper
      4 c  Green cabbage; fine shredded,
           - tight packed
           Tonkatsu sauce; for serving
           Steamed rice; for serving
           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 350 F/175 C.

  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 350 F/175 C 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.

  Recipe by Kay Chun

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

  Uncle Dirty Dave's Archives

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