Chicken Katsu with Ginger Rice

Ingredients

• 1 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 cup panko breadcrumbs
• 4 chicken cutlets (4 to 5 ounces each)
• Kosher salt and freshly ground pepper
• 1 1/2 tablespoons vegetable oil, plus more for frying
• 3 cloves garlic, minced
• 2 teaspoons minced peeled ginger
• 3 heads baby bok choy (about 12 ounces), trimmed and chopped
• 3 cups cooked white rice, cooled
• 3 scallions, thinly sliced
• Katsu sauce, for serving

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