Panko-crusted chicken cutlets, tangy sauce, rice and crunchy cabbage

$3.76/servingat the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• chicken breast2 breasts
• jasmine rice1 cup
• panko1½ cups
• all purpose flour1/2 cup
• egg2 ea
• green cabbagequarter of a head
• ketchup3 tbsp
• worcestershire sauce4 tsp
• soy sauce2 tsp
• white sugar2 tsp

Method

1Rice on

• •Rinse the jasmine rice under cold water until the water runs clear.
• •Add the jasmine rice to a pot with 1¼ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 12 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

2Make the katsu sauce

• •Meanwhile, stir the ketchup, worcestershire sauce, soy sauce and sugar together in a small bowl until the sugar dissolves.

3Bread the chicken

• •Slice each chicken breast in half horizontally into two thin cutlets.
• •Season the cutlets with salt and pepper.
• •Set up three shallow bowls: the flour, the eggs beaten, and the panko.
• •Coat each cutlet in flour, then egg, then press firmly into the panko on both sides.

4Fry the cutlets

• •Heat 1/4 inch of oil in a large pan over medium-high heat until a panko crumb sizzles instantly.
• •Fry the cutlets 3 to 4 minutes per side until deep golden and cooked through.
• •Drain on a rack or paper towel and season with a pinch of salt.

5Plate

• •Very thinly slice a quarter of a head of cabbage into a fluffy pile.
• •Slice the katsu into 1 inch strips.
• •Plate the rice, cabbage and katsu side by side.
• •Drizzle the sauce over the katsu and serve.