Name: Kids' Chicken Katsu
Yield: 4 servings
Ingredients: ½ cup ketchup; 2 tablespoons Worcestershire sauce; 2 teaspoons strawberry jam; 1½ pounds chicken cutlets, pounded ⅓ inch thick; Kosher salt; ¾ cup all-purpose flour; 3 large eggs, beaten to blend; 2 cups panko (Japanese breadcrumbs); 8 tablespoons vegetable or grapeseed oil, divided; Cooked short-grain rice (for serving)

Alex Lau

Don’t trust anyone who doesn’t love a chicken cutlet.

Recipe notes