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Chicken katsu with tonkatsu slaw.



Ponzi 2014 Pinot Blanc (Willamette Valley; $20).



To pair with crunchy Japanese-style breaded chicken, we took
tonkatsu dipping sauce--usually served with tonkatsu, or breaded
pork chops--and tossed it with a fresh, crisp slaw.

    2 boned, skinned chicken breast halves
      (about 12 oz. each)
1 1/2 tsp. kosher salt, divided
  1/2 tsp. pepper, divided
  1/2 cup flour
    2 large eggs
1 1/4 cups panko (Japanese-style bread crumbs
    3 tbsp. ketchup
    2 tbsp. mayonnaise
    1 tbsp. Worcestershire sauce
    1 tsp. each dry mustard, sugar, and
      toasted sesame oil
    1 garlic clove, minced
    1 medium carrot, coarsely shredded
  1/2 small head green cabbage, thinly sliced
    3 green onions, thinly sliced
  1/2 cup vegetable oil
    1 lemon, cut into quarters

1. Halve chicken breasts horizontally and
season with 1/2 tsp. salt and 1/4 tsp. pepper.

2. Put flour, eggs, and panko separately into
3 wide, medium bowls. Mix 1/2 tsp. salt
with flour. Beat eggs well. For each cutlet,
dredge first in flour, then dip into egg, letting
excess drip off. Lastly, coat both sides
well with panko. Arrange cutlets on a cutting
board in a single layer and set aside.

3. In a bowl, whisk ketchup, mayonnaise,
Worcestershire, mustard, sugar, sesame
oil, and garlic with remaining 1/2 tsp. salt
and 1/4 tsp. pepper. Add carrot, cabbage,
and green onions to dressing; toss well.

4. Heat vegetable oil in a large frying pan
(not nonstick) over medium-high heat until
just beginning to smoke. Add cutlets
and brown on both sides, about 5 minutes
total. Drain on paper towels.

5. Serve cutlets with tonkatsu slaw and
lemon wedges.

PER SERVING 537 Cal., 47% (255 Cal.) from fat;
42 g protein; 29 g fat (4.2 g sat.); 27 g carbo (3.8 g fiber);
1,006 mg sodium; 190 mg chol.
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Author:Lee, Julia
Article Type:Brief article
Date:Oct 1, 2016
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