Chicken Katsu

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  Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  ¾ teaspoon kosher salt (divided)
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  ¼ teaspoon ground black pepper
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  Unsalted Butter(30g)
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  Bread Crumbs, Panko, Dry(240g)
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  Flour, All-Purpose, White(60g)
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  Egg, Whole, Large
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  Cooking spray (per 1-second spray)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Cabbage, Green
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  Lemon
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  Rice, White, Long-Grain

Instructions

1. 1Cook the white rice according to package directions. Once cooked, divide evenly into 4 airtight containers and set aside to cool.
2. 2Pound the chicken breasts to an even 1/2-inch thickness. Season both sides with salt and pepper.
3. 3Set up three shallow bowls: place the flour in the first, beat the eggs in the second, and combine the panko breadcrumbs with melted butter in the third. Stir the buttered panko over medium heat for 2–3 minutes, stirring constantly, until lightly golden brown, then transfer to the third bowl.
4. 4Working one cutlet at a time, coat lightly in flour, shake off excess, dip in beaten egg, then coat thoroughly in the buttered panko, pressing gently so it adheres.
5. 5Heat a large skillet over medium-high heat and coat with cooking spray. Working in batches to avoid crowding, cook the chicken katsu for 4–5 minutes per side over medium-high heat until golden brown and the internal temperature reaches 165°F.
6. 6Let the cooked chicken rest for 3–5 minutes on a clean plate, then slice each piece into thin strips.
7. 7Thinly slice the raw cabbage and divide evenly into 4 airtight containers. Cut the lemon into wedges and divide among the containers.
8. 8Divide the sliced chicken katsu evenly into the 4 containers with rice, cabbage, and lemon wedges while the chicken is still warm. Seal all containers and refrigerate until ready to serve.