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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern. | 2. Lay a sheet of plastic wrap over the breasts and pound until they are about ½ inch thick. | 3. Season with salt and pepper. | 4. Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess. | 5. Dip each piece in the flour and egg again an then coat the chicken in the panko. | 6. In a deep, straight sided sauté pan, heat about ¼ inch vegetable oil over medium high heat until the oil ripples and simmers in the pan and instantly erupts into lots of bubbles when you dip a corner of the chicken breast into it. | 7. Immediately reduce the heat to medium low and fry the chicken in batches until cooked through and golden on both sides, 4 to 6 minutes per side. | 8. If the oil seems to cool down to much during frying, increase the heat a little to maintain a steady bubbling action. | 9. Drain the chicken on paper towels and serve it with abundant shredded cabbage and tonkatsu sauce. | 10. tonkatsu sauce: In a small saucepan, whisk together the Worcestershire, sugar, soy sauce and ketchup. | 11. Bring to a simmer over medium low heat. | 12. Reduce the heat to gentle simmer and whisk often until reduced to 1 cup, about 10 minutes. | 13. Whisk in mustard and allspice. | 14. Cool to room temperature. | 15. The sauce will keep for 1 week in the refrigerator. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	4	boneless	skinless boneless	-	-	-	-
kosher salt				-	-	-	-
black pepper				-	-	-	-
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
egg	3		beaten	214.5	1.08	18.84	14.265
water	1/3	cup		0.0	0.0	0.0	0.0
panko breadcrumb	2	cups		-	-	-	-
cabbage	1/2		shredded	11.125	2.5810000000000004	0.5696	0.0445
worcestershire sauce	1/2	cup		107.25	26.7575	0.0	0.0
sugar	1/4	cup	granulated	79.95	15.002	2.5025	1.248
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
tomato ketchup	1/4	cup		-	-	-	-
dijon mustard	1	teaspoon		-	-	-	-
allspice	1/4	teaspoon	ground	1.2492	0.3426	0.0289	0.0413

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.