Make the chicken: The chicken should be about ¼-inch thick. If it’s thicker, gently pound each cutlet with a meat mallet or rolling pin to flatten. Season all over with salt and pepper.

According to most recipes, the chicken breasts or thighs should weigh around ½ pound each, so buy 2 pounds for four servings. In order to achieve that weight and thinness, use a meat mallet or ...

Pounding the meat breaks up the muscle fibers, resulting in tender chicken every time. If you don’t have a mallet, you can use the back of a small frying pan, but you can spend less than $10 on ...

Butterfly the chicken breasts lengthwise in half, or have your butcher do them. Place the chicken halves between a plastic storage bag, I'm using a freezer bag cut at the seam.

Chicken katsu, weeknight rescue. Kay Chun’s recipe cleverly shallow-fries the cutlets so they emerge golden and crispy, ready for rice, tonkatsu sauce and a shaggy mound of shredded cabbage.

1 chicken breast (150 gms) A pinch of sugar. A pinch of table salt. ½ tbsp Japanese mayonnaise (store bought) ½ t tbsp soy sauce. ½ tbsp oyster sauce ...