Description
A healthier, halal-friendly oven-baked Chicken Katsu that delivers a perfectly golden, crispy crust using toasted panko and juicy chicken breast.
Ingredients
Scale
4 chicken breast cutlets
¾ teaspoon kosher salt (divided)
¼ teaspoon ground black pepper
2 tablespoons unsalted butter
1 cup panko breadcrumbs
¼ cup white whole wheat flour or all-purpose flour
1 large egg
Nonstick cooking spray
Tonkatsu sauce (halal-certified)
Finely shredded cabbage
Lemon wedges
Cooked rice
Instructions
- Preheat oven to 425 degrees F and place a wire rack over a parchment-lined baking sheet.
- Pound chicken to 1/2-inch thickness and season with 1/2 tsp salt and pepper.
- Melt butter in a skillet, add panko and 1/4 tsp salt, and toast until golden (approx 2 mins). Transfer to a bowl.
- Set up flour in one bowl, beaten egg in another, and toasted panko in a third.
- Dredge chicken in flour, dip in egg, then press firmly into the panko.
- Place on the rack, spray tops with oil, and bake for 12-14 minutes until internal temp reaches 165 F.
- Rest for 5 minutes before slicing and serving with sauce and cabbage.
Notes
- Ensure the Tonkatsu sauce is alcohol-free to maintain halal standards.
- Pre-toasting the panko is the secret to the golden color.
Nutrition
- Serving Size: 1 cutlet
- Calories: 344 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 41 g
- Cholesterol: 115 mg