Chicken Katsu Rice (For Kids)


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 grape seed oil, divided
Cooked short-grain rice (for serving)
2 tablespoons Worchestershire sauce
½ cup ketchup


  1. Whisk Ketchup. Worcestershire sauce, and strawberry jam in a small bowl to combine. Set sauce aside.
  2. Season chicken with salt. Place flour in shallow bowl. Place eggs in another shallow bowl. Place panko in a third shallow bowl. Season each bowl with salt.
  3. 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 large plate.
  4. Heat 6 Tbsp of 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 Tbsp of oil to skillet and repeat with remaining chicken. Season with salt.
  5. Slice chicken crosswise into 1″ thick slices. Serve over rice with reserved sauce alongside for dipping
  6. Enjoy this delectable dish with your kids as a Happy International Children’s Day treat.
  7. Do ahead: Chicken can be breaded 3 months ahead. Place between sheets of freezer or waxed paper in resealable plastic freezer bags; freeze. Thaw before cooking.