Crispy Chicken Breast Katsu with Quick Slaw

Ingredients

• 12 oz Chicken Breast
• ½ cup flour
• 2 eggs, beaten
• 1½ cups panko breadcrumbs
• Neutral oil, for shallow frying
• 2 cups shredded cabbage
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• ¼ cup ketchup + 2 tbsp worcestershire + 1 tsp soy (quick tonkatsu sauce)
• Cooked rice, to serve

Method

1. Pound the Chicken Breast to an even ¾-inch. Season with salt, then bread: flour, egg, panko — pressing the panko on with intent.
2. Toss the cabbage with vinegar, sesame oil, and a pinch of salt. Stir the sauce ingredients together.
3. Heat ⅓ inch of oil to 340°F (a panko crumb should sizzle instantly but not burn). Fry 3–4 minutes per side until deep gold. Drain on a rack, not paper — soggy bottoms are preventable tragedies.
4. Rest 3 minutes, slice into strips, and serve over rice with the slaw and a generous paint of sauce.