Can I make this recipe gluten-free?

Yes you can make it gluten-free but I cannot guarantee that the breading will be as crispy as my original recipe. You will need to use gluten-free flour and gluten-free breadcrumbs . It should also be noted that tonkatsu sauce also contains gluten, so you will have to use another type of barbecue sauce that's gluten-free.

Can I make this recipe vegan?

Yes you can, and I even have a tofu katsu recipe for you! But if you prefer trying this recipe, all you have to do is swap the chicken for an extra firm block of tofu, and the egg for a flaxseed egg. For the tofu : Make sure it's drained well and I also recommend letting it on a plate for 15 minutes, to let excess water come out of the block. After that, pat it dry with a towel and slice the block into strips or squares. For the flaxseed egg : Mix 1 tablespoon of ground flaxseed with 2 1/2 tablespoons of water and let it sit for about 10 minutes before using. You can then follow the recipe instructions, and use this tonkatsu sauce , which is vegan.

Crispy Baked Chicken Katsu

Name: Baked Chicken Katsu
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1/2 pound boneless, skinless chicken breast; 1/2 cup panko breadcrumbs; 1 tablespoon olive oil; 3 tablespoon all-purpose flour; 1 large egg; Salt and pepper to taste; Tonkatsu sauce (optional)

Description

This baked chicken katsu recipe is just as crispy as the deep fried version and stays crispy even longer!

Ingredients

Units Scale

1/2 pound boneless, skinless chicken breast
1/2 cup panko breadcrumbs
1 tablespoon olive oil
3 tablespoon all-purpose flour
1 large egg
Salt and pepper to taste
Tonkatsu sauce (optional)

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Instructions

Preheat the oven to 400ºF. And move one of the oven racks to the upper-middle part.
Line a baking sheet with parchment paper. Set aside.
Prepare the ingredients for the breading. Place three shallow bowls one next to another and fill the first one with flour and the second with the egg. Leave the third one empty for now – this will be for the panko breadcrumbs.
Fry the breadcrumbs. In a small pan over medium heat, add the breadcrumbs and olive oil and toss to coat evenly. Season with salt and pepper and cook until breadcrumbs are golden brown. Turn the heat off and add breadcrumbs to the last shallow bowl.
Coat the chicken with breading. Pound the chicken to about 1/2-inch thickness and dip each piece in flour, egg and panko breadcrumbs. Press gently to coat the chicken evenly on each side.
Bake the chicken. Place chicken pieces on parchment paper and bake in the oven for 12-13 minutes on each side, until the chicken’s internal temperature reaches 165° Fahrenheit (75° Celsius).
Serve chicken katsu. Serve it with tonkatsu sauce or ketchup.

Notes

Keep the leftovers in a storage container and refrigerate for up to 2 days.

Nutrition

Serving Size: 1 cutlet
Calories: 298
Sugar: 0.6g
Sodium: 129mg
Fat: 12.8g
Saturated Fat: 2.5g
Unsaturated Fat: 1.9g
Trans Fat: 0g
Carbohydrates: 13.4g
Fiber: 0.6g
Protein: 30.6g
Cholesterol: 175.7mg