Target: 6 × 4 inches · landscape

Chicken Katsu with Miso Mash

55 min · 4 servings

Ingredients

□ 1 1/2 lb boneless, skinless chicken breasts, cut into four cutlets

□ 1 1/4 lb Yukon Gold potatoes, cut into 1-inch chunks

□ 1 1/4 lb sweet potatoes, cut into wedges

□ 2 tbsp olive oil

□ 1 1/2 tsp kosher salt, divided

□ 1/2 tsp freshly ground black pepper

□ 1/2 cup all-purpose flour

□ 2 large eggs

□ 1 tbsp water

□ 1 1/2 cups panko

□ 1 1/2 cups canola oil, for shallow-frying

□ 2 tbsp unsalted butter

□ 1/3 cup whole milk, warmed

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□ 4 cups finely shredded green cabbage

□ 1/4 cup ketchup

□ 1 tbsp Worcestershire sauce

□ 2 tsp soy sauce

□ 1 tsp packed light brown sugar

1. Heat oven to 425 F. Toss potato types with oil and 1/2 tsp salt; roast 20 minutes in one layer.

2. Pound chicken to 1/2-inch thickness; season. Coat in flour, egg mixed with water, then panko.

3. Stir ketchup, Worcestershire, soy sauce, and brown sugar into a smooth katsu sauce; set out cabbage.

4. Turn potatoes and roast 10 to 15 minutes more. Fry katsu in oil at 350 F to 165 F inside; rest 5 minutes.

5. Mash Yukon Golds with butter, milk, and 2 tbsp white miso or 1 tbsp red miso. Plate with wedges, cabbage, and sauce.

Cook’s note: Keep the skillet batches uncrowded so the oil temperature stays steady and the panko remains crisp.