Chicken Katsu

Ingredients · for 2 (scales to your household)

• 270 g boneless skinless chicken breast $4.05
• 0.5 tsp Diamond Crystal kosher salt $0.03
• 0.125 tsp freshly ground black pepper $0.02
• 3 tbsp all-purpose flour $0.05
• 1 cup panko (Japanese breadcrumbs) $0.69
• 1 large egg $0.40
• 2.5 tbsp neutral oil, absorbed from frying $0.19
• 100 g shredded green cabbage (optional side) $0.26
• 3 tbsp tonkatsu sauce not counted

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. Butterfly the chicken breast and pound it to an even quarter- to half-inch thickness, then season both sides with the salt and pepper.
2. Set up three shallow bowls: flour in one; the egg beaten with a half tablespoon of oil in the second; panko in the third.
3. Dredge each cutlet in flour, dip in the egg, then press firmly into the panko so it is fully and evenly coated.
4. Shallow- or deep-fry one cutlet at a time in oil heated to about 340F for roughly 3 minutes total, flipping once, until deep golden; drain on paper towels.
5. Slice into one-inch strips, drizzle with tonkatsu sauce, and serve with shredded cabbage if desired.