Chicken Katsu with Steamed Rice, Tonkatsu Sauce, and Shredded Cabbage

Steps

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

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

Panko-Crusted Chicken Katsu

1. Halve each chicken breast horizontally to make 4 cutlets, then pound each to ½-inch thickness between two sheets of plastic wrap. 8 min
2. Set up a breading station: spread ½ cup flour on one plate, beat 2 eggs in a shallow bowl, and spread 2 cups panko breadcrumbs on a second plate. 4 min
3. Season both sides of each cutlet with 1 teaspoon kosher salt and ½ teaspoon black pepper. 2 min
4. Dredge each cutlet in flour (shaking off the excess), dip in the beaten egg, then press firmly into the panko on both sides to coat fully. 5 min
5. Pour ½ cup neutral oil into a large heavy skillet (cast iron or stainless) and heat over medium-high until the oil shimmers and a pinch of panko sizzles immediately on contact. 3 min
6. Timing-sensitive step. Fry 2 cutlets at a time, undisturbed, for 3–4 minutes per side until deep golden-brown and cooked through (internal temperature 165 °F), then transfer to a wire rack or paper-towel-lined plate; repeat with the remaining 2 cutlets. 16 min
7. Slice each katsu crosswise into ¾-inch strips and serve immediately over the steamed rice with tonkatsu sauce and shredded cabbage alongside. 3 min

Tonkatsu Saucesauce

1. Whisk together 3 tablespoons Worcestershire sauce, 3 tablespoons ketchup, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon granulated sugar, and ½ teaspoon Dijon mustard in a small bowl until the sugar dissolves. 4 min
2. Set the sauce aside at room temperature until ready to serve — it can be made up to 3 days ahead and refrigerated.

Steamed Japanese Short-Grain Ricebase

1. Rinse 2 cups Japanese short-grain rice in a fine-mesh strainer under cold running water, stirring with your hand, until the water runs clear (about 1–2 minutes). 3 min
2. Combine the rinsed rice, 2½ cups water, and ¼ teaspoon kosher salt in a medium saucepan and bring to a boil over high heat. 5 min
3. Reduce the heat to the lowest setting, cover tightly with a lid, and cook for 15 minutes — do not lift the lid. 15 min
4. Remove from the heat and let the rice steam, still covered, for 10 minutes to finish cooking and absorb any remaining moisture. 10 min
5. Fluff the rice gently with a rice paddle or fork and keep covered until ready to serve. 2 min

Shredded Cabbage Saladside

1. Remove the outer leaves from ½ head of green cabbage, then very finely shred the cabbage on a mandoline or with a sharp knife into hair-thin strips. 8 min
2. Squeeze ½ lemon and whisk its juice together with 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and ¼ teaspoon kosher salt in a small bowl. 3 min
3. Toss the shredded cabbage with the dressing just before serving so it stays crisp, and transfer to a serving bowl. 2 min