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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