Chicken Katsu

Makes 2 Servings

Cooking + Prep Time:  35 minutes

Ingredients:

• 1/2-lb. of chicken breast, skinless, boneless
• 1/2 cup of breadcrumbs, Japanese panko
• 1 tbsp. of oil, olive
• 3 tbsp. of flour, all-purpose
• 1 egg, large
• Salt, sea, as desired
• Pepper, ground, as desired

Optional: sauce, tonkatsu

Instructions:

1. Move one oven rack to upper-middle slot. Preheat the oven to 400F. Line cookie sheet with baking paper. Set it aside.

2. Place three shallow, medium bowls in a line. Fill one with all-purpose flour and the next one with egg. Third bowl should be left empty right now but will be used for panko.

3. In small-sized pan on med. heat, add the oil and panko. Toss, evenly coating. Season as desired. Cool till panko are a golden-brown color. Turn off heat. Add panko to third shallow bowl.

4. Pound the chicken to 1/2” thickness or so. Next, dip pieces in flour, then egg, then panko. Gently press and coat both sides of chicken evenly.

5. Place pieces of chicken on baking paper-lined cookie sheet. Bake at 400F for 12 to 13 minutes per side. Internal temperature of chicken should reach 165F and there should be no pink remaining.

6. Serve with ketchup or tonkatsu sauce.