Chicken Katsu チキンカツ
Ingredients
- 1 cup Panko Japanese breadcrumbs
- 1 tbsp Extra virgin olive oil
- 454 g Boneless skinless chicken breast
- Kosher salt
- Freshly ground black pepper
- ¼ cup All-purpose Flour
- 1 Eggs
- 1 tbsp Water
Instructions
- Preheat the oven to 400F
- 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.
- DONE