2 chicken breasts (about 250g/9oz each)
1 tbsp vegetable oil
2½ cups panko breadcrumbs*
1 cup plain flour
2 eggs, lightly whisked
Japanese tonkatsu sauce*, to serve
sea salt
Japanese coleslaw:
½ cup Japanese Kewpie mayonnaise*
Juice of 1 lemon juice
¼ tsp ground pepper
6 cups thinly sliced cabbage
1 cucumber, sliced into ribbons
¼ cup crispy shallots*
Delicious crunch without frying! Winner!
Thank you for an incredible recipe! I’ve tried using Panko for baked fish and chicken, but it never came out right. Marion’s method of first toasting/sautéing the panko and then using it as a coating is a game changer! My entire family loved crunchy chicken katsu! And I don’t have to clean the stove. Thank you!
Great technique!!
This is a great technique on doing absolutely beautiful tonkatsu in the oven! Up until now when I attempted this, the color would be pale, or splotchy if I had sprayed it with avocado oil. This toasting method ensures the beautiful color in the final dish. (And… I tried this in my air fryer too, and it works!!!)
Thank you for all of your hard work and good spirits, Marion!!