- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 2 teaspoons strawberry jam
- 1 1/2 pounds chicken cutlets, pounded 1/3 inch thick
- Kosher salt
- 3/4 cup all-purpose flour
- 3 large eggs, beaten to blend
- 2 cups panko (Japanese breadcrumbs)
- 8 tablespoons vegetable or grapeseed oil, divided
- Cooked short-grain rice (for serving)
- Whisk ketchup, Worcestershire sauce, and strawberry jam in a small bowl to combine. Set sauce aside.
- Season chicken with salt. Place flour in a shallow bowl. Place eggs in another shallow bowl. Place panko in a third shallow bowl. Season each bowl with salt.
- Working one at a time, dredge chicken in flour, shaking off excess. Dip in egg, turning to coat and allowing excess to drip back into bowl, then coat with panko. Place on a large plate.
- Heat 6 Tbsp. oil in a large heavy skillet over medium-low until it sizzles when a pinch of flour is added. Cook half of chicken until just cooked through and golden brown, about 2 minutes per side. Transfer to paper towels to drain. Add another 2 Tbsp. oil to skillet and repeat with remaining chicken. Season with salt.
- Slice chicken crosswise into 1″-thick slices. Serve over rice with reserved sauce alongside for dipping.
- Chicken can be breaded 3 months ahead. Place between sheets of freezer paper or waxed paper in resealable plastic freezer bags; freeze. Thaw before cooking.