Chicken Katsu

Method

1. 1Prepare the cabbage and sauce. Shred the cabbage as finely as possible, soak it in ice water for 10 minutes, then drain and dry it well. Cold, crisp cabbage cuts through the fried crust, while wet cabbage would soften it on the plate.
2. 2Shape the chicken. Butterfly each breast and pound it between sheets of baking paper to an even 8 mm thickness. Season both sides with salt and pepper, then leave for 5 minutes; equal thickness lets the center cook before the panko turns too dark.
3. 3Set up the breading. Put flour, beaten eggs, and panko in three wide dishes. Coat each cutlet lightly in flour, dip it completely in egg, then press it into panko without crushing the flakes; shake off only the loose crumbs.
4. 4Heat the oil safely. Pour the oil into a deep, heavy pan so it is at least 3 cm deep and heat it to 172°C. A panko crumb should sink briefly and rise at once with steady bubbles; oil that is cooler makes a greasy crust.
5. 5Fry the cutlets. Lower in one cutlet at a time and fry for 4 minutes, turning once after 2 minutes. Keep the oil near 170°C and do not crowd the pan; the crust should be deep gold and the center should reach 74°C.
6. 6Drain and rest. Transfer each cutlet to a wire rack, not paper towels, and leave it for 3 minutes. The rack lets steam escape, and the short rest keeps the juices inside when you slice.
7. 7Slice and serve. Cut each katsu across the grain into 2 cm strips with a clean downward motion. Plate beside the cabbage, add lemon and tonkatsu sauce, and serve immediately while the broken edges of panko are still crisp.