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.
2 boned, skinned chicken breast halves (about 12 oz. each)
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon pepper, divided
1/2 cup flour
2 large eggs
1 1/4 cups panko (Japanese-style bread crumbs)
3 tablespoons ketchup
2 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon sugar
1 teaspoon toasted sesame oil
1 garlic clove, minced
1 medium carrot, coarsely shredded
1/2 small head green cabbage, thinly sliced
3 green onions, thinly sliced
1/2 cup vegetable oil
1 lemon, cut into quarters
How to Make It
Halve chicken breasts horizontally and season with 1/2 tsp. salt and 1/4 tsp. pepper.
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.
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.
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.
Serve cutlets with tonkatsu slaw and lemon wedges.