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*
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!!