This recipe was delicious, and although we liked the tonkatsu sauce very much, I don't think I'll bother to make it again. I guess we just didn't like it any better than marinara sauce or tzatziki or a zillion other sauces that work well with cutlets.
Crisp Panko Chicken Cutlets with Tonkatsu Sauce
For the tonkatsu sauce:
½ cup Worcestershire sauce
¼ cup granulated sugar
¼ cup soy sauce
¼ cup ketchup
1 tsp Dijon mustard
¼ tsp ground allspice
In a small saucepan, whisk together the Worcestershire, sugar, soy sauce, and ketchup. Bring to a simmer over medium-low heat. Reduce the heat to a gentle simmer and whisk often until reduced to 1 cup, about 10 minutes. Whisk in the mustard and allspice. Cool to room temperature. The sauce will keep for one week, tightly covered in the refrigerator.
For the cutlets:
4 chicken breast cutlets
½ cup all-purpose flour
3 eggs, lightly beaten with ⅓ cup water
2 cups panko crumbs
Season chicken cutlets with kosher salt and pepper. Dredge the cutlets in the flour and then dip them in the beaten eggs, shaking to remove excess. Dip each piece in the flour and egg again and then coat the chicken in the panko.
In a deep, straight-sided sauté pan, heat about ¼" vegetable oil over medium high until the oil ripples and shimmers in the pan and instantly erupts into lots of bubbles when you dip a corner of a chicken cutlet into it. Immediately reduce the heat to medium low and fry the chicken in batches until cooked through and golden brown on both sides, 4–6 minutes per side. If the oil seems to cool down too much during frying, increase the heat a little to maintain a steady bubbling action. Drain the chicken on paper towels and serve with tonkatsu sauce.