Baked Chicken Katsu with Cucumber Salad & Ginger Cabbage recipe on Gourmetpedia

Ingredients

• - 1 English cucumber, thinly sliced on a mandolin
• - 2 Tbsp. rice wine vinegar
• - 1 Tsp. sesame oil
• - ½ Tsp. table salt
• - 4 cups / 1 L finely sliced green cabbage, sliced on a mandolin
• - 1 Tbsp. finely grated fresh ginger
• - 2 lemons
• - 1/3 cup / 80 mL ketchup
• - 2 Tbsp. soy sauce
• - 8–10 dashes Worcestershire sauce
• - 2 cups / 500 mL panko breadcrumbs
• - 2 Tbsp. butter
• - 2 boneless skinless chicken breasts (about 1 lb/450 g)
• - 2/3 cup / 100 g all-purpose flour
• - 2 large eggs + 2 Tbsp. water
• - Salt and pepper
• - 3 Tbsp. toasted sesame seeds
• - 6 cups / 1.5 L cooked Japanese sticky rice