Chicken Katsu with Shredded Cabbage and Rice

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Chicken Katsu

1. Halve the 2 pounds of chicken breasts horizontally into 4 cutlets, then pound each to ½-inch even thickness between two sheets of plastic wrap. 8 min
2. Set up a breading station: spread ½ cup all-purpose flour on one plate, beat 2 eggs in a shallow bowl, and spread 2 cups panko on a second plate. 4 min
3. Season each cutlet on both sides with 1 teaspoon kosher salt and ½ teaspoon black pepper, then dredge in flour (shake off excess), dip in egg, and press firmly into panko to coat all sides. 6 min
4. Pour ¾ cup neutral oil into a large heavy skillet (cast iron or stainless) and heat over medium-high until a pinch of panko sizzles immediately, about 2 minutes. 3 min
5. Timing-sensitive step. Shallow-fry 2 cutlets at a time, 3–4 minutes per side, until deep golden brown and cooked through (165°F internal); transfer to a wire rack or paper-towel-lined plate and repeat with the remaining 2 cutlets. 16 min
6. Slice each cutlet crosswise into ½-inch strips, fan on plates, and serve with ½ cup tonkatsu sauce on the side for dipping. 3 min

Shredded Cabbageside

1. Very finely shred ½ head of green cabbage on a mandoline or with a sharp knife and place in a large bowl. 7 min
2. Drizzle 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and ¼ teaspoon kosher salt over the cabbage and toss well to combine. 2 min

Ricebase

1. Microwave all 4 rice pouches according to package directions, typically 90 seconds each, until steaming hot. 6 min
2. Tear open the pouches and fluff the rice into a serving bowl. 2 min