Chicken katsu with shredded cabbage

• 2 large boneless skinless chicken breasts
• 1 tsp kosher salt
• ½ tsp black pepper
• 60 g all-purpose flour
• 2 large eggs
• 120 g panko breadcrumbs
• 180 ml neutral oilsuch as vegetable or canola, for shallow frying
• ¼ head green cabbagefinely shredded
• 80 ml store-bought tonkatsu sauce
• 1 medium lemoncut into wedges

1. 1

   Slice each chicken breast in half horizontally to create 4 thin cutlets. Place them between two sheets of plastic wrap and pound with a meat mallet or rolling pin until they're an even 1cm (½ inch) thick. Season both sides with kosher salt and black pepper.

   Tip: Even thickness is the key to even cooking — thinner cutlets also mean more crispy surface area per bite.

2. 2

   Set up a breading station with 3 shallow bowls: flour in the first, eggs beaten in the second, and panko in the third. Dredge each cutlet in flour (shake off excess), dip in egg (let the excess drip off), then press firmly into panko on both sides until well coated. Set the breaded cutlets on a plate.

   Tip: Press the panko on firmly — the more you pack it, the crunchier the crust.

3. 3

   Heat the neutral oil in a 30cm skillet over medium-high heat until it reaches 175°C (350°F) — a pinch of panko dropped in should immediately sizzle and float. Carefully lay 2 cutlets into the oil (don't crowd the pan). Fry until the bottom is deep golden brown with crispy edges, about 3-4 minutes.

   Tip: If you don't have a thermometer, the panko test works great — it should sizzle on contact and turn golden within seconds.

4. 4

   Flip the cutlets and fry the second side until equally golden brown and crispy, about 3 minutes more. The internal temperature should read 74°C (165°F). Transfer to a wire rack set over a sheet pan to drain. Repeat with the remaining 2 cutlets.

   Tip: The wire rack keeps the bottom from getting soggy — don't use paper towels directly under the cutlets or steam will soften the crust.

5. 5

   Slice each cutlet crosswise into 2cm strips. Pile the shredded cabbage on plates, arrange the sliced katsu on top, drizzle generously with tonkatsu sauce, and squeeze a lemon wedge over each portion.

   Tip: Keeps in the fridge for up to 2 days. Reheat on a wire rack in a 200°C (400°F) oven for 8-10 minutes to re-crisp the coating — the microwave will make it soggy.

• skillet (30cm (12-inch))
• cutting board
• meat mallet or rolling pin
• instant-read thermometer
• wire rack
• sheet pan (half-sheet (18x13 inch))
• 3 shallow bowls or plates

Per serving

Nutritional values are estimates only.