Directions:
- With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern.
- Lay a sheet of plastic wrap over the breasts and pound until they are about 1/2 inch thick.
- Season with salt and pepper.
- Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess.
- Dip each piece in the flour and egg again an then coat the chicken in the panko.
- In a deep, straight sided sauté pan, heat about 1/4 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.
- 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.
- If the oil seems to cool down to much during frying, increase the heat a little to maintain a steady bubbling action.
- Drain the chicken on paper towels and serve it with abundant shredded cabbage and tonkatsu sauce.
- Tonkatsu sauce: In a small saucepan, whisk together the Worcestershire, sugar, soy sauce and ketchup.
- Bring to a simmer over medium low heat.
- Reduce the heat to gentle simmer and whisk often until reduced to 1 cup, about 10 minutes.
- Whisk in mustard and allspice.
- Cool to room temperature.
- The sauce will keep for 1 week in the refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 660.85 Kcal (2767 kJ) | ||
| Calories from fat | 160.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.83g | 27% | |
|---|---|---|---|
| Cholesterol | 262mg | 87% | |
| Sodium | 3166.73mg | 132% | |
| Potassium | 1257.03mg | 27% | |
| Total Carbs | 67.77g | 23% | |
| Sugars | 23.71g | 95% | |
| Dietary Fiber | 6.9g | 28% | |
| Protein | 60.58g | 121% | |
| Vitamin C | 46.5mg | 78% | |
| Iron | 5.1mg | 29% | |
| Calcium | 172.6mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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