How to Make Crispy BAKED Chicken Katsu

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs offer more fiber while regular breadcrumbs are often less expensive.

tonkatsu sauce

🥗Healthier: homemade sauce with ketchup and Worcestershire

💰Cheaper: soy sauce

Homemade sauce can be lighter and more affordable.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: ground chicken

Thighs are juicier and often cheaper than breasts.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is typically less expensive.

Split the chicken breasts in half down the middle.

Pound the chicken breasts thin for even cooking.

Season both sides of the chicken with salt and pepper.

Melt 2 tablespoons of butter in a small skillet.

Add 1 cup of panko breadcrumbs to the skillet and toast until golden.

Transfer the toasted breadcrumbs to a pie dish.

Set up a dredging station with whole wheat flour in one bowl, beaten egg in another, and the toasted panko in a third.

Coat the chicken in the flour, dip in the egg, and roll in the panko breadcrumbs.

Transfer the coated chicken to a parchment-lined baking sheet with an oven-safe rack on top.

Mist the chicken with non-stick spray before baking.

Bake the chicken at 425 degrees for 12 to 14 minutes until the inside measures 165 degrees.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens