Crisp Panko Chicken Cutlets

Ingredients

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