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Ingredients
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Chicken and Slaw
Method
Preparation and Cooking
Prepare the Slaw
In a large bowl, combine the shredded cabbage, shredded carrot, and chopped green onions. In a separate small bowl, whisk together rice vinegar, soy sauce, sugar, sesame oil, and season with salt and pepper to taste. Pour the dressing over the slaw mixture and toss to combine. Set aside.
Prepare the Chicken
Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/2 inch thickness. Season both sides with salt and pepper.
Breading the Chicken
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken breast in flour, dip in the egg, and coat with panko breadcrumbs.
Cooking the Chicken
In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the breaded chicken breasts and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from skillet and drain on paper towels.
Serve
Slice the chicken katsu and serve it over the prepared Asian slaw. Drizzle with house katsu sauce if desired.