Name: Chicken Katsu with Ginger Rice
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 1 cup all-purpose flour; 2 large eggs, lightly beaten; 1 cup panko breadcrumbs; 4 chicken cutlets (4 to 5 ounces each); Kosher salt and freshly ground pepper; 1 1/2 tablespoons vegetable oil, plus more for frying; 3 cloves garlic, minced; 2 teaspoons minced peeled ginger; 3 heads baby bok choy (about 12 ounces), trimmed and chopped; 3 cups cooked white rice, cooled; 3 scallions, thinly sliced; Katsu sauce, for serving

Directions

Watch how to make this recipe.

Put the flour, eggs and breadcrumbs in 3 separate shallow bowls. Season the chicken with salt and pepper; dredge each cutlet in the flour, dip in the egg, letting the excess drip off, then dredge in the breadcrumbs until evenly coated. Transfer to a plate.
Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown and crisp, about 4 minutes. Flip and continue cooking until golden on the other side, about 3 more minutes. Remove the chicken to a rack set on a baking sheet to drain; season with salt.
Meanwhile, heat 1 1/2 tablespoons vegetable oil in another large nonstick skillet over high heat. Add the garlic and ginger; cook, stirring, until golden, about 30 seconds. Add the bok choy; season with salt and cook, stirring, until the bok choy is wilted, about 1 minute. Add the rice and cook, stirring, until warmed through, about 2 minutes. Stir in the scallions; season with salt. Serve the chicken with the rice and katsu sauce.