Tonkatsu Cutlet

Tonkatsu Cutlet is a crispy, golden-brown breaded cutlet, traditionally made with pork, here adapted with kosher chicken for a delightful twist. Served with a tangy tonkatsu sauce and shredded cabbage, it's a comforting and satisfying dish that brings the flavors of Japan to your table.

Ingredients

• Kosher chicken breast - 2 pieces (about 250g each)
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• All-purpose flour - 1/2 cup (60g)
• Egg - 1 large, beaten
• Panko breadcrumbs - 1 cup (100g)
• Vegetable oil - 1 cup (for frying)
• Tonkatsu sauce - 1/4 cup (60ml)
• Cabbage - 2 cups, finely shredded

Steps

1. Start by seasoning the chicken breasts with salt and black pepper on both sides.
2. Set up a breading station with three bowls: one with flour, one with the beaten egg, and one with panko breadcrumbs.
3. Dredge each chicken breast in the flour, shaking off the excess, then dip into the beaten egg, and finally coat with panko breadcrumbs, pressing gently to adhere.
4. In a large skillet, heat the vegetable oil over medium heat until shimmering.
5. Carefully add the breaded chicken breasts to the skillet and fry for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 75°C).
6. Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.
7. Slice the tonkatsu into strips and serve with shredded cabbage and a drizzle of tonkatsu sauce on top.

Nutrition

• Calories: 550
• Protein: 35 g
• Carbs: 40 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 30 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle maintenance and repair.
• Contains essential vitamins and minerals from cabbage, promoting digestive health.

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