!! SKIP THIS SAUCE if making curry!!!
Prepare the tonkatsu sauce: In a small bowl, combine the ketchup, Worcestershire sauce, molasses, soy sauce, sugar, ginger, and cloves and mix well. (Makes 2/3 cup.) Make another version with tamari for Katie.

Prepare the chicken: Fill a large cast-iron or heavy skillet with 1/3-inch oil. Heat over medium until an instant-read thermometer registers 350 degrees.

!!Pound the chicken with meat tenderizer or heavy pan to flatten chicken so it is easier and quicker to fry.

Prepare the tofu: Press the tofu for ~15 minutes. Halve the tofu lengthwise into slabs. (Ideally: Do this the day before and freeze overnight. Dethaw in the morning and squeeze all the water out of the tofu once it has thawed.)

Place flour, eggs and bread crumbs in 3 separate wide, shallow bowls or large plates.

Season chicken/tofu cutlets with salt and pepper. Working with one cutlet at a time, dredge in flour until fully coated, then shake off excess. Dip in egg, coating both sides, let excess drip off, then press into bread crumbs until well coated. Transfer to a clean plate and repeat with remaining cutlets.

!! Use gluten free breadcrumbs for KT !!

Gently lower cutlets into the oil and fry until golden underneath, about 2 minutes. Adjust heat to keep it as close to 350 degrees as possible. Turn over and fry until chicken is golden on the second side and cooked through, 1 1/2 to 2 minutes longer. Transfer to a paper towel-lined plate to drain, and season with salt. Repeat with remaining cutlets. Fry some chicken without breading for Katie.

SKIP if with curry--
Slice cutlets into thick slices and transfer to plates. Divide the cabbage in mounds next to the katsu.
Drizzle the katsu with some of the tonkatsu sauce. Serve with small bowls of rice, lemon wedges and extra tonkatsu sauce.