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!

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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!
Course entree
Cuisine japanese
Cook Time 45 minutes
Servings
serving
Ingredients
Course entree
Cuisine japanese
Cook Time 45 minutes
Servings
serving
Ingredients
Instructions
  1. Preheat oven to 400F/200C. Prepare a sheet pan with oil or a baking mat.
  2. Toast panko bread crumbs with olive oil over medium-low heat until golden and fragrant, about 5 minutes. 
  3. Butterfly the chicken breasts and cut to make four equal pieces.
  4. Season with salt and pepper.
  5. On a plate, gently whisk the egg with about a teaspoon of water.
  6. Pour the 1/4 cup of flour onto a plate.
  7. Place the chicken breasts into the flour and coat evenly.
  8. Dip into the egg and then into the bread crumbs. Be sure to coat the chicken breasts with an even layer of panko.
  9. Place the breaded chicken onto the cookie sheet.
  10. 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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