This Japanese-style fried chicken showcases a temptingly crunchy panko bread crumb exterior and juicy interior. The boneless chicken breasts are pounded thin before they are coated, and then are fried to golden brown in a judicious amount of oil.

Crispy Chicken with Cabbage Slaw and Tonkatsu Sauce

Yield: 2 servings

INGREDIENTS

2 teaspoons lemon juice

2 teaspoons soy sauce, divided use

1/2 teaspoon toasted sesame oil

1 1/2 cups coleslaw mix; see cook’s notes

2 green onions, thinly sliced

1 tablespoon ketchup

1 tablespoon water

1 1/2 teaspoons Worcestershire sauce

1/2 teaspoon Dijon mustard

3/4 cup panko breadcrumbs, lightly crushed, see cook’s notes

1 large egg

1 (6-ounce) boneless, skinless chicken breast, trimmed, halved horizontally, and pounded 1/4-inch thick, see cook’s notes

3 tablespoons canola oil

2 cups warm cooked rice

Cook’s notes: Instead of a coleslaw mix, if you prefer substitute 1 1/2 cups shredded red or green cabbage. To lightly crush panko breadcrumbs, place in a zipper-style plastic bag and use a rolling pin to gingerly crush. Be sure to remove any tenderloin from the breast before halving it. The recipe can be doubled by using a 12-inch skillet and a little more oil.

DIRECTIONS

1. Whisk lemon juice, 1 teaspoon soy sauce, and sesame oil in medium bowl. Add coleslaw mix, green onions, and toss to combine. Set aside.

2. Whisk ketchup, water, Worcestershire, mustard, and remaining 1 teaspoon soy sauce in small bowl; set aside. Spread panko in shallow dish (I use a pie pan). Beat eggs in second shallow dish. Working with 1 chicken cutlet at a time, dredge cutlets in egg, allowing excess to drip off, then coat both sides with panko, pressing gently to adhere.

3. Heat oil in a 10-inch skillet over medium-high heat until shimmering. Add cutlets and cook until deep golden brown, 2 to 3 minutes per side. Serve cutlets with rice, coleslaw, and tonkatsu sauce.

Source: “The Everyday Athlete Cookbook” by America’s Text Kitchen