Chicken Cutlets à la Donkatsu

Koreans adopted the fast-food favorite donkatsu from the Japanese. It’s typically made with pork that is pounded ultra-thin, seasoned, breaded, and deep-fried, but I make mine with chicken. I skip the pounding—I don’t think it needs it, but you can make them even thinner if you like—and I pan-fry it in a little less oil. You can serve these cutlets as banchan or as a full meal with rice, a little shredded fresh cabbage, or kimchi. My kids, who prefer ketchup as their dipping s