For Roy Choi, these crispy egg-and-panko-coated chicken cutlets, generally made with pork in Japan, represent something major. “People think frying chicken cutlets is simple, but it’s like cooking pasta,” says Choi. “It’s a dish that seems remedial, but when you get it right, it changes the whole ball game. I call it the cult of katsu.” Slideshow:Quick, Delicious Chicken Recipes
Tonkatsu sauce is a sweet, thick Japanese barbecue sauce. It’s available in the Asian section of most supermarkets.
Both lager and sparkling wine pair well with fried chicken because their crispness cuts through the richness. Serve this katsu with Kona Brewing Co.’s Longboard Lager; for wine, pour the NV Chandon Brut Classic.