Chicken Katsu
Ingredients
The chicken katsu
-
4
pieces
chicken breast cutlets
-
¾
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
2
tablespoons
unsalted butter
-
1
cup
panko breadcrumbs
-
¼
cup
white whole wheat flour or all-purpose flour
-
1
large
egg
-
as needed
spray
nonstick cooking spray
For serving
-
as needed
sauce
tonkatsu sauce
-
as needed
cups
finely shredded cabbage
-
as needed
pieces
lemon wedges
-
as needed
cups
cooked rice
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with parchment paper and a rack.
- Pound the chicken cutlets to ½-inch thickness and season with salt and pepper.
- Melt butter in a skillet and toast the breadcrumbs until golden brown.
- Set up a dredging station with flour, beaten egg, and toasted breadcrumbs.
- Dredge each cutlet in flour, dip in egg, and coat with breadcrumbs.
- Place the breaded cutlets on the baking sheet and spray with nonstick spray.
- Bake for 12 to 14 minutes until cooked through, then let rest for 5 minutes.
- Serve sliced with tonkatsu sauce, cabbage, rice, and lemon wedges.
Nutrition Facts (estimated)
Servings
4 servings
Calories
344
Total fat
12g
Total carbohydrates
16g
Total protein
41g
Sodium
685mg
Cholesterol
165mg
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