Description
Enjoy this crispy, oven-baked chicken katsu that transforms your weeknight dinner into a delightful culinary experience. Perfectly seasoned and paired with a tangy sauce, it’s sure to impress!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 2 large eggs
- 1/2 cup all-purpose flour
- 2 tbsp low-sodium soy sauce
- 1/4 cup ketchup
- 1 tbsp Worcestershire sauce
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pound chicken breasts gently between plastic wrap until about half an inch thick for even cooking.
- Set up your breading station: Place flour in one bowl, whisked eggs in another, and panko breadcrumbs mixed with salt in the last bowl.
- Coat each piece of chicken in flour, shake off excess, dip in egg wash, then cover generously with panko breadcrumbs.
- Arrange breaded chicken on the prepared baking sheet and bake for 20-25 minutes until golden brown and cooked through (internal temperature of at least 165°F/75°C).
- In a small bowl, mix together ketchup and Worcestershire sauce until well combined.
- Serve warm chicken katsu drizzled with sauce or alongside for dipping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 chicken breast (150g)
- Calories: 350
- Sugar: 7g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 190mg