Preparation Steps

• Prepare the chicken: Pound chicken breasts to an even thickness of about 0.5 inch. Season both sides with salt and pepper.
• Set up the breading station: Place flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third. Dredge each chicken cutlet first in flour, then dip in egg, and finally coat thoroughly with panko breadcrumbs.
• Fry the chicken: Heat vegetable oil in a large skillet over medium-high heat until shimmering. Carefully add the breaded chicken cutlets, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and cooked through.
• Drain the chicken: Remove the katsu from the skillet and place on a wire rack set over a baking sheet to drain any excess oil. Let it rest for a few minutes.
• Make the sauce: In a small bowl, whisk together the katsu sauce, Worcestershire sauce, ketchup, and soy sauce.
• Assemble the bowls: Slice the chicken katsu into strips. Divide the cooked sushi rice among four bowls. Top with sliced katsu, shredded cabbage, and a drizzle of the prepared sauce. Garnish with sliced scallions and toasted sesame seeds.