A healthier version of chicken katsu, this time baked and served with a simple and easy to make katsu sauce.
Number of Servings: 2
Estimated Cost Per Serving: $5.50
- 2 large skinless chicken breasts
- 1/2 cup of flour
- 2 tsps of paprika
- 1 tsp of garlic powder
- 1 tsp of finely ground black pepper
- 2 eggs beaten
- 1/2 cup of panko bread crumbs
- 1/2 cup of ketchup
- 2 tbsp of worcestershire sauce
- salt and pepper to taste
1) Pre-heat oven to 400 degrees.
2) Season the flour with the paprika, garlic powder, and finely ground black pepper.
) Lightly season chicken breasts with salt and pepper.
4) Set up breading station with the seasoned flour as the first station, the 2 beaten eggs as the second station, and the panko bread crumbs as the final station.
5) Line a cookie sheet with foil and spray with non-stick spray or canola oil.
6) Bread the chicken breasts.
7) First generously coat the chicken breasts with the seasoned flour.
8) Second dip the chicken breasts in the egg and shake off any excess.
9) Finally coat the chicken with the panko bread crumbs.
10) Place the breaded chicken breasts on the lined cookie sheet and into the oven at 400 degrees and bake for 30 minutes.
11) While the chicken is baking, make your katsu sauce.
12) Combine the ketchup and worcestershire sauce and add salt and pepper to taste.
13) Once the chicken has cooked for 30 minutes, remove and slice into 1/2 inch thick pieces.
14) Serve with katsu sauce.
15) Optional to serve with warmed edamame and steamed white rice topped with togarashi, which is a Japanese nori seasoning.