Kids' Chicken Katsu

Ingredients for Kids' Chicken Katsu

• 120ml ketchup

• 2 tablespoons Worcestershire sauce

• 2 teaspoons strawberry jam

• 675g chicken cutlets, pounded 1/3 inch thick

• Koshersalt

• 90g vetemjöl

• 3 stora ägg, vispade till en jämn smet

• 220g panko (japanska ströbröd)

• 120ml vegetable or grapeseed oil, divided

• Cooked short-grain rice (for serving)

Whisk ketchup, Worcestershire sauce, and strawberry jam in a small bowl to combine. Set sauce aside.

Season chicken with salt. Place flour in a shallow bowl. Place eggs in another shallow bowl. Place panko in a third shallow bowl. Season each bowl with salt.

Working one at a time, dredge chicken in flour, shaking off excess. Dip in egg, turning to coat and allowing excess to drip back into bowl, then coat with panko. Place on a large plate.

Heat 90ml oil in a large heavy skillet over medium-low until it sizzles when a pinch of flour is added. Cook half of chicken until just cooked through and golden brown, about 2 minutes per side. Transfer to paper towels to drain. Add another 2 tablespoons oil to skillet and repeat with remaining chicken. Season with salt.

Slice chicken crosswise into 1"-thick slices. Serve over rice with reserved sauce alongside for dipping.

Chicken can be breaded 3 months ahead. Place between sheets of freezer paper or waxed paper in resealable plastic freezer bags; freeze. Thaw before cooking.

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