- 1 1/2 – 2 lbs chicken breasts (or sub Firm Tofu)
- salt and pepper (roughly 1 teaspoon each, per pound of chicken)
Katsu Station (3 wide bowls)
- 1/2 cup flour (or sub cornstarch or rice flour)
- 2 teaspoons granulated garlic powder (or onion powder)
- 2 eggs, whisked
- 1 teaspoon soy sauce or squirt sriracha (for heat) – both optional
- 1 cup Japanese Panko (American bread crumbs don’t work the same here!!!)
- 1–2 tablespoon sesame seeds
- 1/2 teaspoon salt
3-4 tablespoons oil for searing- coconut, peanut, vegetable
Serve as a “burger” in a sourdough bun with mashed avocado (Asian guac) or Sriracha aioli, with Asian Slaw or kimchi. Serve as an entree with rice or quinoa and a veg. Serve over the Asian slaw or over greens as a salad.
- Preheat oven to 350F
- Slice or pound chicken breasts down into 1/2 -3/4-inch thick filets. Season both sides with salt and pepper- this is important. Set aside. See notes for TOFU.
- Make your Katsu Station gathering 3 wide shallow bowls: In the first bowl, mix flour and garlic powder. In the second shallow bowl, whisk eggs adding a little splash of soy sauce or sriracha (for heat) if you like. In the third bowl (or plate) mix panko, sesame seeds, and salt.
- Place all three bowls near the stove.
- Heat oil in a skillet over medium heat. Once hot, dredge the seasoned chicken in the flour mixture, then the egg mixture, then coat in panko mixture. Place in the hot skillet. Repeat and fill the skillet.
- Turn over when perfectly golden, about 4-5 minutes. Cook 3-4 more minutes until the other side is golden, then place these on a sheet pan in the 350 F oven to finish cooking through while you repeat with the second batch of chicken, adding more oil if necessary. (To keep them extra crispy you could place these on a rack, set overtop a sheet pan.) Bake until internal temp reaches 160F at the thickest part of the breast.
- SERVE: Serve as a “burger” in a sourdough bun with mashed avocado (Asian guac) or Sriracha aioli, with Asian Slaw or kimchi. Serve as an entree with rice or quinoa and a veg. Serve over the Asian slaw or over greens as a salad.
If making with tofu: Blot dry the tofu with paper towels, lightly pressing down. Cut into 3/4 -1 thick inch “filets”. ***Season generously both sides with salt and pepper. Set up your katsu station: Dredge in the flour mix, egg mix then panko mix. Pan sear until golden, keep in the warm oven until serving.
*** If your katsu tastes bland, it is most likely because you didn’t salt your chicken or tofu enough- please don’t forget this step. 😉
- Serving Size:
- Calories: 290
- Sugar: 0.9 g
- Sodium: 608.7 mg
- Fat: 10.8 g
- Saturated Fat: 2 g
- Carbohydrates: 16.6 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 129.2 mg
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