Baked Panko Chicken

I absolutely love chicken katsu, a chicken cutlet breaded with panko and then deep-fried. To avoid bringing out the big pot o’ oil, I decided to try out this baked version from JustOneCookbook.com. It was wonderful!

Baked Panko Chicken

I absolutely love chicken katsu, a chicken cutlet breaded with panko and then deep-fried. To avoid bringing out the big pot o' oil, I decided to try out this baked version from JustOneCookbook.com. It was wonderful!
Cook Time45 mins
Total Time45 mins
Course: entree
Cuisine: Japanese
Servings: 4 serving

Ingredients

  • 1 cup panko bread crumbs
  • 1 - 2 tablespoons olive oil
  • 2 chicken breasts (~225g each)
  • 1/4 cup flour
  • 1 egg
  • salt pepper and
  • Tonkatsu sauce

Instructions

  • Preheat oven to 400F/200C. Prepare a sheet pan with oil or a baking mat.
  • Toast panko bread crumbs with olive oil over medium-low heat until golden and fragrant, about 5 minutes. 
  • Butterfly the chicken breasts and cut to make four equal pieces.
  • Season with salt and pepper.
  • On a plate, gently whisk the egg with about a teaspoon of water.
  • Pour the 1/4 cup of flour onto a plate.
  • Place the chicken breasts into the flour and coat evenly.
  • Dip into the egg and then into the bread crumbs. Be sure to coat the chicken breasts with an even layer of panko.
  • Place the breaded chicken onto the cookie sheet.
  • Bake for about 25 minutes. If you want the chicken extra crispy, turn on the broiler and toast for about 5 minutes. 

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