Chicken Katsu with Ginger Rice
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 610
- Total Fat
- 19 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 185 milligrams
- Sodium
- 280 milligrams
- Carbohydrates
- 66 grams
- Dietary Fiber
- 3 grams
- Protein
- 42 grams
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
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
- 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.