Crisp Panko Chicken Cutlets w/Tonkatsu Sauce

[ { "@type": "HowToStep", "text": "With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern." }, { "@type": "HowToStep", "text": "Lay a sheet of plastic wrap over the breasts and pound until they are about ½ inch thick." }, { "@type": "HowToStep", "text": "Season with salt and pepper." }, { "@type": "HowToStep", "text": "Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess." }, { "@type": "HowToStep", "text": "Dip each piece in the flour and egg again an then coat the chicken in the panko." }, { "@type": "HowToStep", "text": "In a deep, straight sided sauté pan, heat about ¼ inch vegetable oil over medium high heat until the oil ripples and simmers in the pan and instantly erupts into lots of bubbles when you dip a corner of the chicken breast into it." }, { "@type": "HowToStep", "text": "Immediately reduce the heat to medium low and fry the chicken in batches until cooked through and golden on both sides, 4 to 6 minutes per side." }, { "@type": "HowToStep", "text": "If the oil seems to cool down to much during frying, increase the heat a little to maintain a steady bubbling action." }, { "@type": "HowToStep", "text": "Drain the chicken on paper towels and serve it with abundant shredded cabbage and tonkatsu sauce." }, { "@type": "HowToStep", "text": "tonkatsu sauce: In a small saucepan, whisk together the Worcestershire, sugar, soy sauce and ketchup." }, { "@type": "HowToStep", "text": "Bring to a simmer over medium low heat." }, { "@type": "HowToStep", "text": "Reduce the heat to gentle simmer and whisk often until reduced to 1 cup, about 10 minutes." }, { "@type": "HowToStep", "text": "Whisk in mustard and allspice." }, { "@type": "HowToStep", "text": "Cool to room temperature." }, { "@type": "HowToStep", "text": "The sauce will keep for 1 week in the refrigerator." } ]