Kids' Chicken Katsu

Ingredients for Kids' Chicken Katsu

• 120ml ketchup

• 2 tablespoons Worcestershire sauce

• 2 teaspoons strawberry jam

• 675g chicken cutlets, pounded 1/3 inch thick

• Kosher salt

• 90g plain flour

• 3 large eggs, beaten to blend

• 220g panko (Japanese breadcrumbs)

• 120ml vegetable or grapeseed oil, divided

• Cooked short-grain rice (for serving)

Whisk ketchup, Worcestershire sauce, and strawberry jam in a small bowl to combine. Set sauce aside.

Season chicken with salt. Place flour in a shallow bowl. Place eggs in another shallow bowl. Place panko in a third shallow bowl. Season each bowl with salt.

Working one at a time, dredge chicken in flour, shaking off excess. Dip in egg, turning to coat and allowing excess to drip back into bowl, then coat with panko. Place on a large plate.

Heat 90ml oil in a large heavy skillet over medium-low until it sizzles when a pinch of flour is added. Cook half of chicken until just cooked through and golden brown, about 2 minutes per side. Transfer to paper towels to drain. Add another 2 tablespoons oil to skillet and repeat with remaining chicken. Season with salt.

Slice chicken crosswise into 1"-thick slices. Serve over rice with reserved sauce alongside for dipping.

Chicken can be breaded 3 months ahead. Place between sheets of freezer paper or waxed paper in resealable plastic freezer bags; freeze. Thaw before cooking.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.