Yield: 4 servings
- 2 boned, skinned chicken breast halves (about 12 ounces each)
- 1½ teaspoons kosher salt, divided
- ½ teaspoon pepper, divided
- ½ cup flour
- 2 large eggs
- 1¼ cups panko (Japanese-style bread crumbs)
- 3 tablespoons ketchup
- 2 tablespoons mayonnaise
- 1 tablespoon Worchestershire sauce
- 1 teaspoon each dry mustard, sugar, and toasted sesame oil
- 1 garlic clove, minced
- 1 medium carrot, coarsely shredded
- ½ small head green cabbage, thinly sliced
- 3 green onions, thinly sliced
- ½ cup vegetable oil
- 1 lemon, cut into quarters
Halve chicken breasts horizontally and season with ½ teaspoon salt and ¼ teaspoon pepper.
Put flour, eggs, and panko separately into 3 wide, medium bowls. Mix ½ teaspoon salt with flour. Beat eggs well. For each cutlet, dredge first in flour, then dip into egg, letting excess drip off. Lastly, coat both sides well with panko. Arrange cuties on a cutting board in a single layer and set aside.
In a bowl, whisk ketchup, mayonnaise, Worchestershire, mustard, sugar, sesame oil, and garlic with remaining ½ teaspoon salt and ¼ teaspoon pepper. Add carrot, cabbage and green onions to dressing; toss well.
Heat vegetable oil in a large frying pan (not nonstick) over medium-high heat until just beginning to smoke. Add cutlets and brown on both sides, about 5 minutes total. Drain on paper towels.
Serve cutlets with tonkatsu slaw and lemon wedges.
Per serving: 537 calories, 255 calories from fat; 42g protein; 29g fat, 4.2g saturated fat; 27g carbohydrates, 3.8g fiber; 1006mg sodium; 190mg cholesterol.