Crisp Panko Chicken Cutlets

Crisp Panko Chicken Cutlets
Photo by Scott Phillips


  • 1 teaspoon Dijon mustard
  • 3 eggs, lightly beaten with 1/3 cup water
  • ¼ cup tomato ketchup
  • Tonkatsu Sauce
  • ¼ teaspoon ground allspice
  • 4 boneless, skinless chicken breast halves
  • 2 cups panko crumbs
  • + 7 more ingredients
    • Kosher salt and black pepper
    • ½ small head cabbage, finely shredded
    • ¼ cup granulated sugar
    • ½ cup Worcestershire sauce
    • ½ cup all-purpose flour
    • Vegetable oil for frying
    • ¼ cup soy sauce

If the tenderloins are still attached to the chicken breasts, remove them and bread and fry them separately, or save them for another use. With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern. Lay a sheet of plastic wrap over the breasts and pound until th...

View full recipe at Fine Cooking


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