Photo: Jeffery Cross
45 Mins
Serves 4

To pair with crunchy Japanese-style breaded chicken, we took tonkatsu dipping sauce--usually served with tonkatsu, or breaded pork chops--and tossed it with a fresh, crisp slaw.


How to Make It

Step 1

Halve chicken breasts horizontally and season with 1/2 tsp. salt and 1/4 tsp. pepper.

Step 2

Put flour, eggs, and panko separately into 3 wide, medium bowls. Mix 1/2 tsp. salt with flour. Beat eggs well. For each cutlet, dredge first in flour, then dip into egg, letting excess drip off. Lastly, coat both sides well with panko. Arrange cutlets on a cutting board in a single layer and set aside.

Step 3

In a bowl, whisk ketchup, mayonnaise, Worcestershire, mustard, sugar, sesame oil, and garlic with remaining 1/2 tsp. salt and 1/4 tsp. pepper. Add carrot, cabbage, and green onions to dressing; toss well.

Step 4

Heat vegetable oil in a large frying pan (not nonstick) over medium-high heat until just beginning to smoke. Add cutlets and brown on both sides, about 5 minutes total. Drain on paper towels.

Step 5

Serve cutlets with tonkatsu slaw and lemon wedges.

Wine Pairing: Ponzi 2014 Pinot Blanc (Willamette Valley; $20).

Chef's Notes

Wine Pairing: Ponzi 2014 Pinot Blanc (Willamette Valley; $20).

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Ratings & Reviews


April 10, 2017
Made this with boneless thighs cut into thirds and used less oil (mix of peanut and Smart Balance) to saute; first batch was a little crispy, but once I got the timing right, the other batches were fine. Used bagged coleslaw and extra carrots for the slaw-dressing was very tasty.  Since the first batch of thighs were so crispy, I used up the last of my gochujang sauce thinned with a little teriyaki sauce to dip them in. Brown or white rice would go nicely with this dish, as would a green vegetable if you needed to stretch the meal out for a family.  Try this!