Chicken Katsu

cooking.nytimes.com

Sheila C

subheading: FOR THE TONKATSU SAUCE:

6 tablespoons ketchup

6 tablespoons Worcestershire sauce

4 teaspoons unsulphured molasses

2 teaspoons low-sodium soy sauce

2 teaspoons granulated sugar

¼ teaspoon grated peeled fresh ginger

⅛ teaspoon ground cloves

subheading: FOR THE CHICKEN KATSU:

Vegetable oil, as needed for frying

½ cup all-purpose flour

2 large eggs, beaten

1 ½ cups panko bread crumbs (about 3 ½ ounces)

2 (8-ounce) boneless, skinless chicken breasts, halved crosswise then pounded ¼-inch-thick

Kosher salt and black pepper

4 cups tightly packed finely shredded green cabbage (about 12 ounces)

Tonkatsu sauce, steamed rice and lemon wedges, for serving

Directions at cooking.nytimes.com

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