Crisp Panko Chicken Cutlets w/Tonkatsu Sauce

We just tried this recipe last week from Fine Cooking Magazine. I love the crispness the panko bread crumbs give the chicken and the tonkatsu sauce is a nice tangy sauce that goes great with the chicken.

Ingredients:

• 4 boneless skinless chicken breast halves
• kosher salt
• black pepper
• 1/2 cup flour
• 3 eggs, lightly beaten with
• 1/3 cup water
• 2 cups japanese panko breadcrumbs
• 1/2 head cabbage, shredded

Tonkatsu sauce

• 1/2 cup Worcestershire sauce
• 1/4 cup granulated sugar
• 1/4 cup soy sauce
• 1/4 cup tomato ketchup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon ground allspice
• 
  

• Directions:

  1. 1
     With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern.
  2. 2
     Lay a sheet of plastic wrap over the breasts and pound until they are about ½ inch thick.
  3. 3
     Season with salt and pepper.
  4. 4
     Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess.
  5. 5
     Dip each piece in the flour and egg again an then coat the chicken in the panko.
  6. 6
     In a deep, straight sided sauté pan, heat about ¼ inch vegetable oil over medium high heat until the oil ripples and simmers in the pan and instantly erupts into lots of bubbles when you dip a corner of the chicken breast into it.
  7. 7
     Immediately reduce the heat to medium low and fry the chicken in batches until cooked through and golden on both sides, 4 to 6 minutes per side.
  8. 8
     If the oil seems to cool down to much during frying, increase the heat a little to maintain a steady bubbling action.
  9. 9
     Drain the chicken on paper towels and serve it with abundant shredded cabbage and tonkatsu sauce.
  10. 10
      tonkatsu sauce: In a small saucepan, whisk together the Worcestershire, sugar, soy sauce and ketchup.
  11. 11
      Bring to a simmer over medium low heat.
  12. 12
      Reduce the heat to gentle simmer and whisk often until reduced to 1 cup, about 10 minutes.
  13. 13
      Whisk in mustard and allspice.
  14. 14
      Cool to room temperature.
  15. 15
      The sauce will keep for 1 week in the refrigerator.