Baked Chicken Katsu

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

Serves: 4


  • 1 pair of chicken breast (700-800 gram), butterflied
  • 1 1/2 cup panko (Japanese style bread crumbs)
  • 1 1/2 tablespoon olive oil
  • 1/4 cup all purpose flour
  • 2 eggs, lightly beaten
  • salt
  • pepper
  • tonkatsu sauce


  1. Preheat oven to 200 Celcius (400 Fahrenheit).
  2. Line a baking tray with parchment paper and set aside.
  3. Toss panko and olive oil in a frying pan until golden brown, then transfer to a shallow bowl.
  4. Prepare another shallow bowl and place the flour, and another one with beaten egg.
  5. Sprinkle salt and pepper to the chicken breasts, dredge in flour, coat with egg, and followed by panko.
  6. Place the chicken breasts on the prepared baking tray.
  7. Bake for 20 to 25 minutes until no longer pink.
  8. Cut into bite size pieces and serve with tonkatsu sauce.

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