20 minutes
Serves 5
Ingredients:
2 cups rice
4 cups water
2 Tbsp. rice vinegar
1 1/2 pounds chicken cutlets
2 eggs
2 cups Panko bread crumbs
3 cups canola oil
1/4 cup diced green onions
Katsu Sauce
1/2 cup Worcestershire sauce
1/2 cup ketchup
3 Tbsp. soy sauce
Make Dinner:
Place rice, water and vinegar in a medium saucepan. Cover and bring just to a boil over high heat. Reduce heat to low and simmer for 20 minutes.
While rice is cooking, beat eggs in a small mixing bowl until blended. Place Panko bread crumbs in a separate mixing bowl. Heat oil in a large frying pan over medium high heat. Dip chicken in egg and then Panko bread crumbs. Place in hot oil. Reduce heat to medium. Fry chicken for 5-6 minutes per side until cooked through and golden brown.
While chicken and rice are cooking, blend Worcestershire, ketchup and soy sauce in a small mixing bowl to make Katsu Sauce. Serve chicken cutlets atop steamed rice topped with diced green onions and Katsu Sauce.