WINTER COMFORT: Japanese Chicken Tonkatsu
JAPANESE CHICKEN KATSU
After our amazing team building cook-off at Sachie’s Kitchen we are all over the Japanese food at the moment…
If you’re looking for ethnic fall dishes that offer an alternative to pork and beef, you might like this chicken tonkastu recipe. Tonkatsu means a breaded and fried chicken breast, you might not think of a fried dish as healthy but the low-fat chicken breast used in this dish offers lots of protein and B vitamins. This dish goes great with rice and can be pretty addicting!
1/4 cup(s) ketchup
1/4 cup(s) apple butter or applesauce
1 tablespoon(s) Worcestershire sauce
1 tablespoon(s) low-sodium soy sauce
1 teaspoon(s) Dijon mustard
1 teaspoon(s) unseasoned rice vinegar
1/4 cup(s) all-purpose flour (or rice flour as and alternate gluten-free option)
2 egg whites, beaten
1 cup(s) panko, Japanese breadcrumbs (or Quinoa crumbs as and alternate gluten-free option)
2 (8-ounce) chicken breast, cut into 2-inch pieces and pounded 1/2-inch thick
1/4 cup(s) canola oil
Steamed rice, for serving
Steamed spinach, for serving
In a saucepan, bring the ketchup, apple butter, Worcestershire, soy, mustard, and vinegar to a simmer; transfer to 4 bowls. Cool.
Put the flour, egg whites, and panko in 3 separate shallow bowls. Season the chicken with salt, then dredge in the flour, tapping off the excess. Dip the cutlets in the egg white, followed by the panko, pressing the crumbs to help them adhere.
In a large skillet, heat 2 tablespoons of the oil. Add the chicken and cook over moderate heat until golden brown, about 5 minutes. Brush the remaining 2 tablespoons of oil on the cutlets. Flip and cook until golden and cooked through, about 5 minutes longer. Transfer the tonkatsu to a work surface and cut into strips. Transfer to plates and serve with rice, spinach, and the dipping sauce.