For the chicken
3-4 boneless, skinless chicken breasts, cut into cutlets
1/2 cup flour
2 large eggs, beaten
1 1/2 cup panko breadcrumbs
Salt and pepper
For the sauce
1/2 cup ketchup (Thankfully more and more brands have HFCS-free bottles!)
2 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons Worcestershire sauce
1. Heat oven to 400*F. Line baking sheet with parchment paper.
2. Place flour in shallow container, eggs in a second container, and panko in a third.
3. Dredge chicken cutlets in flour, then dip in egg, then coat with panko, patting to adhere.
4. Place breaded chicken on baking sheet and bake 20 minutes or until cooked through. Remove from oven and let chicken rest on sheet for 1 minute before slicing.
5. Meanwhile, mix all sauce ingredients together. Serve sauce with chicken.
This recipe is from Food Republik. I’ve had katsu before in restaurants and it is delicious. The entire recipe is super simple to bring together and takes a total of about 30 minutes if you’re slow at breading like I am. The sauce has a great flavor and the panko gives the chicken nice crunch. I can see this becoming a standby when I have an exciting new veggie dish to try and want a pretty simple chicken preparation to pair with it.
Shown here with Spicy Stir-Fried Sugar Snap Peas (that turned out not to be sugar snap peas, but that’s another story).