Served with Soho slaw house made Katsu sauce

Pound the chicken, pork, or tofu slices to an even thickness of about 1/2 inch. Season both sides with salt and pepper.

Prepare the Protein

Coat each piece first in flour, then dip into beaten eggs, and finally dredge in panko breadcrumbs until evenly coated.

Bread the Protein

Heat a frying pan over medium heat with enough oil to shallow-fry. Once the oil is hot (about 350°F / 175°C), place the breaded pieces into the oil. Fry until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on a paper towel-lined plate.

Fry the Katsu

Allow the katsu to rest for 2-3 minutes, then slice into strips just before serving.

Slice and Set Aside

In a bowl, mix together Worcestershire sauce, ketchup, soy sauce, sugar, and a pinch of ground ginger. Stir until sugar is dissolved and the sauce is smooth.

Combine Sauce Ingredients

Taste and adjust with more soy sauce or sugar as needed to balance flavor. Set aside until ready to serve.

Adjust Seasoning

Shred green and red cabbage thinly. Julienne carrots and slice scallions. Combine all the vegetables in a large mixing bowl.

Prepare the Vegetables

In a separate bowl, whisk together rice vinegar, sesame oil, a small amount of soy sauce, sugar, and a pinch of salt. Mix until sugar is dissolved.

Make the Dressing

Pour the dressing over the vegetables and toss thoroughly to coat. Let sit for 10-15 minutes for flavors to blend before serving.

Toss the Slaw

Place a portion of Soho slaw on a plate. Arrange the sliced katsu over or beside the slaw. Drizzle house made katsu sauce on top or serve on the side for dipping.

Assemble the Dish

Salt

Pepper

Sugar

Boneless chicken cutlets

Flour

Eggs

Panko breadcrumbs

Vegetable oil

Shredded cabbage

Carrot (julienned)

Green onions (sliced)

Rice vinegar

Sesame oil

Mayonnaise

Worcestershire sauce

Ketchup

Soy sauce

Mirin

Garlic (minced)

Ginger (grated)

Katsu

Make Katsu Recipe in just 30m. Served with Soho slaw house made Katsu sauce

Katsu Recipe

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