Baked Chicken Katsu

Baked Chicken Katsu – Japanese-style breaded chicken breast cutlets that are BAKED, not fried. They’re juicy, tender, and coated in crispy golden panko breadcrumbs. A healthier alternative to the original!

Baked Chicken Katsu Recipe

What is Chicken Katsu?

It is a Japanese panko-coated chicken cutlet. Also referred to as torikatsu, this simple dish is usually deep-fried, topped with tonkatsu sauce, and served alongside shredded cabbage or rice.

If you’re looking for a lighter, healthier version of Chicken Katsu, you’ve come to the right place!

These chicken cutlets are juicy, tender, and generously coated in crispy golden panko breadcrumbs. They are BAKED, making them less messy to prepare, and a more healthier option for you.

Looking for more chicken recipes? Check out our Baked Chicken Tenders, Chicken Pasta Bake, and our Honey Lime Chicken.

What is Panko?

Panko are Japanese breadcrumbs. They’re quite different from regular breadcrumbs – larger, more airy, and made from crustless white bread.

The large, irregular flakes of panko are what makes for extra crunchy dishes! They are drier, flakier, and absorb less oil when fried – the key for a seriously crunchy coating.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make this recipe. You can find the recipe card at the bottom of this post for the complete list with their measurements.

• Chicken breasts: Boneless and skinless.
• Salt and black pepper: To taste.
• Vegetable oil: For frying the panko.
• Panko breadcrumbs
• Plain/all-purpose flour
• Large eggs: You’ll need 2, beaten.

How to make Baked Chicken Katsu

To make this recipe, simply cut each chicken breast in half lengthways and pound into an even 1/2-inch thickness.

Season the chicken cutlets on both sides with salt and pepper.

In a skillet or frying pan, heat the vegetable oil over medium heat. Add the breadcrumbs and cook, stirring constantly, until golden brown – about 2 – 3 minutes.

Transfer the breadcrumbs to a large bowl or tray.

Place the flour and eggs into two separate large bowls.

Dip each chicken cutlet into the flour, fully coating them.

Next, dip them into the egg, then dip them into the breadcrumbs. Pat the breadcrumbs on as needed so that it adheres.

Transfer the chicken to a large baking tray lined with an oven-safe wire rack and bake for 15 – 20 minutes, or until golden and cooked through.

To serve, cut the chicken katsu into thin slices and drizzle with tonkatsu sauce. Serve alongside cabbage, rice, or lemon wedges.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

This Baked Chicken Katsu is:

• super quick and easy to make
• made from a few simple ingredients
• deliciously juicy and tender
• coated in crispy golden panko

Can I store leftover Chicken Katsu? Yes, leftovers can be kept in an airtight container and refrigerated for up to 2 days. Reheat them in the oven at 200C/400F/Gas 6 until warmed through.

They also freeze well for up to 3 months. Thaw overnight in the fridge before reheating.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag us on Instagram and hashtag it #simplysavourymeals. We’d love to see!

Try these recipes next!

• Honey Garlic Pork Chops
• Chicken Satay Skewers
• Maple-Glazed Salmon
• Chicken Ramen Stir Fry via The Girl on Bloor

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