The slightly sweet and super crunchy style of Japanese chicken katsu (cutlet) is the perfect base for the Italian-American classic, chicken Parmesan. A touch of dark, umami-rich soy sauce backs up the tangy tomato sauce, and the often-ignored fish grill included in most Japanese kitchens is the perfect tool for broiling the cheese to a bubbly golden brown. Served over white rice, or with pasta or a side of garlic bread, this dish is a best-of-both-worlds comfort.
Serves 2
Prep: 10-15 mins.; cook: about 45 mins. for the sauce, 15 mins. for the chicken.