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This baked chicken katsu recipe is just as crispy as the deep fried version and stays crispy even longer!

Prep Time    :   5 mins
Cook Time   : 25 mins
Total Time    : 30 mins

Servings      : 2


·         1/2 pound boneless, skinless chicken breast
·         1/2 cup panko breadcrumbs
·         1 tablespoon extra virgin olive oil
·         3 tablespoon all-purpose flour
·         1 large egg
·         salt and pepper to taste
·         tonkatsu sauce (optional)


1.   Move one of the oven racks to the upper-middle part and preheat oven to 400ºF.
2.   Line a baking sheet with parchment paper and set aside.
3.   Place three shallow bowls one next to another and fill the first one with flour and the second with the egg. Leave the third one empty for now – this will be for the panko breadcrumbs.
4.   In a small pan over medium heat, add breadcrumbs and olive oil and toss to coat evenly. Season with salt and pepper and cook until breadcrumbs are golden brown. Turn the heat off and add breadcrumbs to the last shallow bowl.
5.   Pound chicken to about 1/2-inch thickness and dip each piece in flour, egg and panko breadcrumbs. Press gently to coat the chicken evenly on each side.
6.   Place chicken pieces on parchment paper and bake in the oven for 12-13 minutes on each side, until the chicken’s internal temperature reaches 165° Fahrenheit (75° Celsius).
7.   Serve with tonkatsu sauce or ketchup.

Recipe from pickledplum.com

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