Chicken katsu (チキンカツ) is a Japanese panko coated chicken cutlet.
Sometimes also referred to as torikatsu, this simple dish is usually deep fried, topped with tonkatsu sauce and served alongside shredded cabbage (or a green salad).
Cook breadcrumbs until golden brown.
Pound chicken to about 1/2-inch thickness and dip each piece in flour, egg and panko breadcrumbs.
Place chicken pieces on parchment paper and bake in the oven.
Serve with tonkatsu sauce or ketchup.