FOR THE TONKATSU SAUCE
o 6tablespoons ketchup
o 6tablespoons Worcestershire sauce
o 4teaspoons unsulphured molasses
o 2teaspoons low-sodium soy sauce
o 2teaspoons granulated sugar
o ¼teaspoon grated peeled fresh ginger
o ⅛teaspoon ground cloves
FOR THE CHICKEN KATSU
o Vegetable oil, as needed for frying
o ½cup all-purpose flour
o 2large eggs, beaten
o 1½cups panko bread crumbs (about 3½ ounces)
o 2(8-ounce) boneless, skinless chicken breasts, halved crosswise then pounded ¼-inch-thick
o Kosher salt and black pepper
o 4cups tightly packed finely shredded green cabbage (about 12 ounces)
o Tonkatsu sauce, steamed rice and lemon wedges, for serving
- Prepare the tonkatsu sauce: In a small bowl, combine all of the ingredients and mix well. (Makes ⅔ cup.)
- Prepare the chicken: Fill a large cast-iron or heavy skillet with ⅓-inch oil. Heat over medium until an instant-read thermometer registers 350 degrees.
- Place flour, eggs and bread crumbs in 3 separate wide, shallow bowls or large plates.
- Season chicken cutlets with salt and pepper. Working with one cutlet at a time, dredge in flour until fully coated, then shake off excess. Dip in egg, coating both sides, let excess drip off, then press into bread crumbs until well coated. Transfer to a clean plate and repeat with remaining 3 cutlets.
- Gently lower 2 cutlets into the oil and fry until golden underneath, about 2 minutes. Adjust heat to keep it as close to 350 degrees as possible. Turn over and fry until chicken is golden on the second side and cooked through, 1½ to 2 minutes longer. Transfer to a paper towel-lined plate to drain, and season with salt. Repeat with remaining 2 cutlets.
- Slice cutlets into thick slices and transfer to plates. Divide the cabbage in mounds next to the katsu. Drizzle the katsu with some of the tonkatsu sauce. Serve with small bowls of rice, lemon wedges and extra tonkatsu sauce.