Baked Katsu Sando
Yes, this is an actual alternative to deep frying katsu and still have it taste GREAT. Not only that, it looks good, is healthier, and won’t stink up my studio apartment with the oil smell :) I discovered this on Just One Cookbook when I was in school, and I’ve made this so many times- for myself, friends, family, and boo’s (maybe just one :P). trust me on this- here’s the recipe!
Ingredients
2 pieces of chicken thigh (or breast), seasoned to your liking
1.5 cups breadcrumbs
3 Tbsp olive oil
1 egg
1/4 cup flour
milk toast
mayo
Toast the breadcrumbs in olive oil until golden brown on medium heat, constantly stirring. Don’t burn em!
bread the chicken (flour, egg, toasted crumbs)
pop it in the oven on an open rack, bake 20 min at 350F
(check if it’s done by making a cut through the thickest part)
spread mayo on your toast
put katsu in between, press with hand or plate. Cut off the crusts, and cut in half.
enjoy :)
And here’s your step-by-step.
Toast the breadcrumbs in olive oil until golden brown on medium heat, constantly stirring.
they can burn easily and in a blink of an eye, so keep an eye on them !
bread the chicken in order of flour, egg, toasted crumbs.
Make sure you get every little surface of the chicken breaded.
pop it in the oven on an open rack, bake 20 min at 350F
if you don’t have an open rack, spread them on a baking sheet, and flip them over mid-way.
(the chicken should be cooked, but if the pieces are thick, check by making a cut through the thickest part)
spread some mayo on your milk toasts
put the chicken in between the toasts,
press the sandwich for 5 seconds with your hands or with a plate.
then cut the crusts off.
cut in half and serve, or pack,
for yourself or your loved ones :)
oh, I made a kale and toasted pumpkin seed salad on the side. dressed with just olive oil and himalayan salt.
enjoy !!!
