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
pepper to taste
Move one of oven racks to upper-middle
part and preheat oven to 400ºF.
Line a baking sheet with parchment paper,
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
*buy the sauce bulldog brand best one at store
Source: Pickled Plum (Korean)
ENJOY !!!!! Judy in Montana