This recipe is no muss, no fuss. Just eye-ball all of the ingredients and you have a healthy version of a Japanese favorite in as little as 30 minutes. Start by placing the chicken in a bag (I like to re-use the bag I put the raw chicken in from the market instead of a zip-lock. It saves money and keeps you from wasting those plastic baggies). Use the underside of a heavy pan and hammer away. This gets the chicken nice and flat. We're looking for even, 1/2 inch cutlets. Then use the same pan to toast up Panko crumbs in a tablespoon of oil until golden brown. I like grapeseed because it's flavorless. Preheat the oven to 400°F. Create an assembly line of flour, egg and breadcrumb (season all three with salt and pepper) then dredge away. Place in a baking sheet and bake on the center rack for 20 minutes. Serve immediately with your favorite Katsu Sauce, mixed green salad and rice. (See below for more details).
- Chicken Thigh
- Panko Bread Crumbs
- All-Purpose Flour
- Salt and Pepper
- Katsu Sauce and Favorite Asian Salad Dressing
- Thinly Sliced Onion (for the salad)