Cooking time: 30 minutes Meat: 1 lb boneless and skinless chicken breast Katsu sauce: 1/3 cup ketchup 1/4 cup sugar 3 tbsp light tamari sauce 2 tsp Worcestershire sauce 1/4 tsp black pepper 1/4 tsp ground cayenne pepper Panko breaded fried chicken: 1/4 cup whole wheat flour 3/4 cup Japanese panko breadcrumbs 2 medium eggs 4 tbsp canola oil 2 cups shredded kale 1 tbsp sesame seeds, preferably black (optional garnish) Instructions: Place all ingredients for the sauce in a small saucepan and stir. Bring to a boil, reduce heat and cook over low heat until smooth and sugar is dissolved, about two to three minutes. Turn off heat, cover and set aside. Serve with panko breaded fried chicken. Place chicken breasts in a freezer bag and flatten to an even thickness of 1.5 inches. To do this easily, place them in a freezer bag and use the smooth side of a meat mallet or rolling pin to flatten slightly without tearing the chicken. Sprinkle one plate with flour and another with panko breadcrumbs. Add eggs to a shallow bowl and beat with a fork until pale yellow. Coat both sides of the pieces of chicken with flour, then with eggs and finally with panko breadcrumbs. Set chicken pieces aside in a large dish without piling them one on top of another. Fry chicken in batches of two. In a skillet, heat two tablespoons of oil (30 ml) over medium-high heat. Sauté the breaded chicken half for about four to five minutes on each side, until golden brown. Then transfer to a plate and keep warm in a 250°F (120°C) oven. Add two more tablespoons of oil (30 ml) and fry the remaining pieces of chicken. Shred cabbage and place on a serving dish. For serving, cut the fried chicken into strips, against the grain (horizontally). Use a large knife to lift the chicken pieces one by one and place on top of the shredded cabbage. Garnish with a sprinkling of sesame seeds. Spoon Katsu sauce over Katsu chicken pieces and serve. Enjoy your meal.

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