Instructions

• Make the katsu sauce: in a small bowl combine 1 1/2 tablespoons ketchup, 2 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, 1 tablespoon mirin, 1 tablespoon sugar, and 1/2 teaspoon Dijon mustard. Stir until the sugar is dissolved and set aside.
• Prepare the chicken: slice the 10 oz (280 g) boneless, skinless chicken breast horizontally into two even pieces. If needed, place each piece between plastic wrap and gently pound to an even thickness so both pieces are similar.
• Season the chicken: sprinkle both sides of each chicken piece with 1/2 teaspoon salt and 3 dashes black pepper. Let the seasoned chicken rest for 10 minutes.
• Set up a breading station: pour the lightly beaten 1 large egg into a shallow dish. Place 1 cup Japanese panko (or bread crumbs) in a second shallow dish.
• First coat: working with one piece at a time, dip the chicken into the beaten egg, allowing excess to drip off, then press it into the panko to coat evenly. Shake off excess panko.
• Second coat: dip the panko-coated chicken back into the beaten egg, then press again into the panko to build a thicker, even crust. Shake off any excess. Repeat steps 5–6 for the second piece.
• Heat the oil: pour enough oil into a deep pot to allow the cutlets to be mostly submerged and heat to about 350°F (180°C). Use a thermometer if available.
• Fry the cutlets: gently lower the breaded chicken into the hot oil and fry until the exterior is golden brown and the chicken is cooked through (about 3–5 minutes, depending on thickness). If needed, turn once for even color.
• Drain and slice: transfer the fried cutlets to a plate lined with paper towels to drain excess oil. Let rest 1 minute, then cut each cutlet into strips.
• Serve immediately with the prepared katsu sauce.