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dinner · japanese

Baked Chicken Katsu with Steamed Rice & Cucumber-Apple Slaw

Prep: 23 min
Cook: 15 min
Total: 38 min
Yield: 2 servings
Baked Chicken Katsu with Steamed Rice & Cucumber-Apple Slaw

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Instructions

1
Preheat the oven to 425 F (220 C) and line a rimmed baking sheet with parchment.
2
Rinse the rice in a sieve until the water runs clear, then bring it to a boil with cold water and salt in a small pot over high heat.
3
While the water heats, toast the panko in oil in a 10-inch skillet over medium heat, stirring 3 to 4 minutes until evenly golden.
4
Tip the toasted panko into a shallow dish to cool, and turn off the skillet burner.
5
Once the rice boils, cover tightly, reduce the heat to low, and cook 12 minutes until the water is absorbed, then pull it off the heat and keep covered.
6
Whisk the rice vinegar, sesame oil, half the sugar, and salt in the serving bowl until the sugar dissolves.
7
On the cutting board, halve the cucumber lengthwise and slice it thin, core the apple and cut it into thin matchsticks, and thinly slice the scallions.
8
Toss the cucumber, apple, and scallions into the dressing until glossy, then chill the slaw until serving.
9
Stir ketchup, Worcestershire, soy sauce, and the remaining sugar in a small bowl until smooth for the katsu sauce.
10
Beat the egg with the flour in a second shallow dish with a fork until it forms a smooth, lump-free batter.
11
As the last job on the board, slice each chicken breast horizontally into 2 thin cutlets and season both sides with salt and pepper.
12
Dip each cutlet in the egg batter, let the excess drip off, then press firmly into the toasted panko until fully coated.
13
Lay the cutlets on the lined sheet without touching and bake 13 to 15 minutes until the crust is deep golden and the thickest part reads 165 F.
14
Let the katsu rest on the sheet for 2 minutes so the crust sets and the juices settle.
15
Fluff the rice with a fork and divide it between plates with the katsu and the cold cucumber-apple slaw.
16
Drizzle the katsu sauce across the hot cutlets and serve the rest in the bowl for dipping.
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