Baked Chicken Katsu Recipes

Steps:

• Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
• Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

Steps:

• CHICKEN:.
• Pound thin each chicken cutlet.
• Salt and pepper both sides.
• Place panko bread crumbs in a dry pan and toast until golden brown. (Toast enough to cover the cutlets.).
• Add only enough olive oil to bread crumbs so that they start to stick together.
• Prepare beaten eggs in one pan, and flour in another pan for dredging.
• Coat the chicken in flour, then the egg, then finally coat completely in toasted bread crumbs.
• Spray a grill pan or regular baking sheet with oil. Bake at 400 degrees for 25 minutes.
• SAUCE:.
• Combine worcestershire sauce, ketchup, sugar, soy sauce, paprika, white pepper, and garlic powder in a pot and bring to boil for a few minutes, then let cool.
• If a thicker sauce is desired you can combine 1/4 cup of cold water with approximately 2 teaspoons of cornstarch and add it to the boiling pot.
• Serve the chicken with the katsu sauce and enjoy!

Steps:

• Prepare the tonkatsu sauce: In a small bowl, combine all of the ingredients and mix well. (Makes 2/3 cup.)
• Prepare the chicken: Fill a large cast-iron or heavy skillet with 1/3-inch oil. Heat over medium until an instant-read thermometer registers 350 degrees.
• Place flour, eggs and bread crumbs in 3 separate wide, shallow bowls or large plates.
• Season chicken cutlets with salt and pepper. Working with one cutlet at a time, dredge in flour until fully coated, then shake off excess. Dip in egg, coating both sides, let excess drip off, then press into bread crumbs until well coated. Transfer to a clean plate and repeat with remaining 3 cutlets.
• Gently lower 2 cutlets into the oil and fry until golden underneath, about 2 minutes. Adjust heat to keep it as close to 350 degrees as possible. Turn over and fry until chicken is golden on the second side and cooked through, 1 1/2 to 2 minutes longer. Transfer to a paper towel-lined plate to drain, and season with salt. Repeat with remaining 2 cutlets.
• Slice cutlets into thick slices and transfer to plates. Divide the cabbage in mounds next to the katsu. Drizzle the katsu with some of the tonkatsu sauce. Serve with small bowls of rice, lemon wedges and extra tonkatsu sauce.

Steps:

• Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.
• Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.
• Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.