Crispy Chicken Katsu with Rice

• Chicken breast(600 g)
• Steamed Rice(300 g)
• Cabbage(300 g)
• Eggs(2)
• All-Purpose Flour(6 tbsp)
• Panko(180 g)
• Rapeseed Oil(120 ml)
• Ketchup(4 tbsp)
• Worcestershire sauce(2 tbsp)
• Soy sauce(1 tbsp)
• Honey(1 tbsp)
• Lemon(1)
• Mayonnaise(3 tbsp)
• Salt(2 tsp)
• Black pepper(1 tsp)

Method

1. 1

   Rinse {White rice}. Add it to a saucepan with 600ml water and {Salt}. Bring to a boil, cover, lower the heat, and cook until tender.

   ~16 min

2. 2

   Meanwhile, finely shred {Cabbage}. In a bowl, mix the juice of half {Lemon} with {Mayonnaise}, a pinch of the remaining {Salt}, and a little of the remaining {Black pepper}. Toss with the cabbage and set aside.

   ~8 min

3. 3

   Slice each {Chicken breast} horizontally into 2 thin cutlets. Season all over with the remaining {Salt} and {Black pepper}. Put {Flour} in one bowl, beat {Eggs} in another, and place {Panko Breadcrumbs} in a third. Coat the chicken in flour, then egg, then panko, pressing well so the crumbs stick.

   ~7 min

4. 4

   In a small bowl, stir together {Ketchup}, {Worcestershire sauce}, {Soy sauce}, {Honey}, and the juice from the remaining half {Lemon} to make a glossy katsu-style sauce.

   ~2 min

5. 5

   Heat {Vegetable oil} in a large frying pan over medium heat. Fry the breaded chicken in batches until golden and crisp, 4–5 minutes per side. Transfer to a plate and rest briefly.

   ~10 min

6. 6

   Fluff the rice and divide between plates. Top with sliced chicken, spoon over the sauce, and add the cabbage slaw on the side.

   ~3 min