Chicken katsu, weeknight rescue
Source: New York Times
Of all the crispy fried cutlet variations that have tantalized me over the years, Kay Chun’s chicken katsu might be the most weeknight friendly. Instead of turning to the usual messy deep-fry, Kay shallow-fries the cutlets by using just enough oil to submerge them halfway. The thin disks of meat emerge golden, crunchy and juicy inside, ready for their customary accompaniments of steamed white rice and a shaggy…
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