Chicken Katsu
Tags: Asian Chicken Dinner Japanese
Yield: 4
- 1 cup panko
- 1 Tbsp. olive oil
- 1 lb. (454 g) boneless, skinless chicken breast, rinsed and pat dry
- Salt
- Freshly ground black pepper
- ¼ cup all-purpose flour
- 1 large egg
- 1 Tbsp. water
- Tonkastu Sauce (or make homemade Tonkatsu Sacue
- Adjust an oven rack to the middle position and preheat the oven to 400F (200C). Line a rimmed baking sheet with parchment paper.
- Combine the panko and oil in a frying pan and toast over medium heat until golden brown. Transfer panko into a shallow dish and allow to cool.
- Butterfly and cut the chicken breast in half. Pound the chicken to equal thickness if necessary. Sprinkle salt and pepper on both sides of the chicken.
- In a shallow dish, add flour and in another shallow dish, whisk together the egg and water.
- Dredge each chicken piece in the flour to coat completely, pat off the excess flour. Then dip into the egg mixture and finally coat with the toasted panko. Press on the panko flakes to make sure they adhere to the chicken.
- Place the chicken pieces on the prepared baking sheet.
- Bake until the chicken is no longer pink inside, about 25-30 minutes. Serve with tonkatsu sauce.
