Oven-baked Chicken Katsu

This oven-baked chicken katsu recipe is a healthier alternative to the usual
deep fry method for Japanese katsu. You still get that juicy, tender meat inside
and crispy outside.

Servings: 2

Author:

Course:

Main Course

Cuisine:

Japanese

Keywords:

chicken Japanese Deep-fry Fry Katsu

🧂 Ingredients

2 cup panko
2 tbsp extra virgin olive oil (EVOO)
2 chicken cutlets, with even thickness
¾ cup all-purpose flour
1 egg, whisked

Instructions

1 Preheat the oven to 400°F.
2 Toast the panko crumbs with the EVOO over medium heat on a large skillet for
about 5 minutes or until they are golden brown. Stir often to prevent the crumbs
from burning. Set them aside to cool in a shallow dish.
3 Place the flour in another shallow dish, and the lightly whisked egg in a large
bowl.
4 Lightly season both sides of the chicken cutlets with salt and pepper.
5 Coat the chicken with an even layer of flour, dusting off any excess. Proceed to
dip the chicken in the eggs, and then the toasted panko crumbs. Make sure that
the chicken is well-coated in each step.
6 Place the breaded chicken on a baking tray lined with parchment paper.
7 Bake the chicken in the oven for about 25 minutes or until the inner temperature
registers 165°F. Let it cool on a drying rack so that the crispy outside does
not get soggy.
8 Slice the chicken katsu into 1" slices. Serve with katsu dipping sauce, white
rice, and a fresh salad.