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Regions Food

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.

By: nytimes.com
  • May 01 2024
  • 59
  • 14920 Views

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Jasper White, Chef Who Lifted New England Cuisine, Dies at 69