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Baked Chicken Tonkatsu Recipe


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Baked Chicken Tonkatsu Recipe

1/2 lb boneless, skinless chicken breast or pork
1/2 cup panko breadcrumbs
1 Tbsp extra virgin olive oil
3 Tbsp all-purpose flour
1 large egg
Salt and pepper to taste

Move one of oven racks to upper-middle part and preheat oven to 400ºF.
Line a baking sheet with parchment paper, set aside.
Place three shallow bowls one next to another, fill first one with flour and second with egg. Leave the third one empty for now - this will be for the panko breadcrumbs.
In a small pan over medium heat, add breadcrumbs and olive oil and toss to coat evenly. Season with salt and pepper and cook til breadcrumbs are golden brown. Turn the heat off, add breadcrumbs to the last shallow bowl.

Pound chicken to about 2-inch thickness and dip each piece in flour, egg and panko breadcrumbs. Press gently to coat the chicken evenly on each side.

Place chicken pieces on parchment paper, bake in oven for 13 min on each side, til the chicken’s internal temperature reaches 165° F.
Serve with *tonkatsu sauce or ketchup.
*buy the sauce bulldog brand best one at store
Serves 2
Source: Pickled Plum (Korean)
ENJOY !!!!! Judy in Montana

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