Chicken Katsu with Homemade Katsu Sauce (Pan-Fried, 30 Minutes)
Panko-crusted chicken cutlets pan-fried until shatteringly crispy, served with a five-minute homemade katsu sauce. On the table in 30 minutes.
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Ingredients
- ½ cup ketchup
- 3 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin ((rice wine; optional))
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- 8 4-ounce boneless chicken cutlets
- Kosher salt and freshly ground black pepper ((to taste))
- 1 cup all-purpose flour
- 3 large eggs ((beaten))
- 1 ½ cups panko bread crumbs
- Vegetable, peanut or canola oil ((for pan frying))
- Hot cooked white rice
- Very thinly slivered green cabbage or crisp lettuce ((such as iceberg or romaine hearts))
- Lemon wedges
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