Chicken Katsu with Miso Mash

Crisp chicken katsu shares the plate with a quick tangy sauce, shredded cabbage, roasted sweet potatoes, and buttery Yukon Gold mash seasoned with miso.

55 min

4 servings

Golden chicken katsu with katsu sauce, shredded cabbage, roasted sweet potatoes, and white-miso mashed potatoes.

Ingredients

1 1/2 lb boneless, skinless chicken breasts, cut into four cutlets

1 1/4 lb Yukon Gold potatoes, cut into 1-inch chunks

1 1/4 lb sweet potatoes, cut into wedges

2 tbsp olive oil

1 1/2 tsp kosher salt, divided

1/2 tsp freshly ground black pepper

1/2 cup all-purpose flour

2 large eggs

1 tbsp water

1 1/2 cups panko

1 1/2 cups canola oil, for shallow-frying

2 tbsp unsalted butter

1/3 cup whole milk, warmed

4 cups finely shredded green cabbage

1/4 cup ketchup

1 tbsp Worcestershire sauce

2 tsp soy sauce

1 tsp packed light brown sugar

Equipment

Rimmed sheet pan · Large skillet · Instant-read thermometer · Three shallow dishes · Potato masher · Wire rack

Keep the crust crisp

Fry in uncrowded batches and drain the cutlets on a rack so steam does not soften the panko.

Choose one miso

Use the white miso amount by default; if replacing it with red miso, use the smaller measured fallback amount.

Roast the potatoes

01. Heat the oven to 425 F with a rack in the center, and set out the sheet pan and skillet.

02. Toss the Yukon Gold chunks and sweet-potato wedges separately with olive oil and 1/2 tsp salt; roast in one layer for 20 minutes.

Bread the chicken

03. Pound chicken to an even 1/2-inch thickness, then season both sides with the remaining salt and pepper.

04. Coat each cutlet in flour, egg beaten with water, and panko, pressing crumbs gently so they adhere.

Prepare the sides

05. Stir ketchup, Worcestershire, soy sauce, and brown sugar into a smooth sauce; keep the shredded cabbage cool.

Finish potatoes and katsu

06. Turn the potato pieces and roast 10 to 15 minutes more, until Yukon chunks are fork-tender and sweet-potato edges brown.

07. Heat oil to 350 F and keep it between 325 and 350 F; fry cutlets 2 to 3 minutes per side until golden and 165 F inside, then rest 5 minutes.

Mash and serve

08. Mash roasted Yukon Golds with butter and warm milk; use 2 tbsp white miso, or 1 tbsp red miso if white miso is unavailable.

09. Slice rested chicken and serve with cabbage, roasted sweet-potato wedges, mash, and katsu sauce.