Baked Crispy Chicken Katsu

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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!

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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.

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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.

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Place the flour and eggs into two separate large bowls.

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Dip each chicken cutlet into the flour. Next, dip them into the egg, then dip them into the breadcrumbs. Pat the breadcrumbs on as needed so that it adheres.

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Transfer the chicken to the prepared baking tray and bake for 15 - 20 minutes, or until golden and cooked through.

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Get the full recipe list and instructions at the link below!

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