Chicken Katsu

Langkah-langkah

1. Position an oven rack in the upper third of the oven and preheat the oven to 425 degrees F.
2. Line a rimmed baking sheet with parchment paper. Place an oven-safe rack on top and coat generously with nonstick spray and set aside.
3. Lightly pound the chicken cutlets into an even 1/2-inch thickness. Sprinkle the chicken cutlets with 1/2 teaspoon kosher salt and black pepper.
4. In a medium skillet, melt the butter over medium heat. Add the breadcrumbs and remaining 1/4 teaspoon salt. Stir to coat the breadcrumbs with the melted butter. Let cook, stirring constantly, until the breadcrumbs are lightly toasted and turning golden brown, about 2 minutes. Transfer to a wide, shallow bowl or dish (a pie plate works well).
5. In a separate shallow bowl, place the white whole wheat flour. In a third shallow bowl, beat the egg.
6. Set up your workstation: chicken, flour, egg, panko, baking sheet. Working one at a time, dip each chicken cutlet lightly in flour to coat on all sides. Shake off the excess.
7. Then, dip the chicken in the egg.
8. Finally, dip the chicken into the panko. Pat the panko as needed so that it adheres. Arrange on the baking sheet so the cutlets are not touching. Mist the tops with nonstick spray.
9. Bake the chicken katsu in the upper third of the oven, until the chicken is cooked through (it should reach an internal temperature of 165 degrees F; I pull mine out several degrees early and let the carryover cooking finish the rest), about 12 to 14 minutes.
10. Remove from the oven and let rest 5 minutes.
11. To serve, cut the chicken katsu into thin slices (if desired). Drizzle with the tonkatsu sauce. Serve with cabbage, a small bowl of rice, and lemon wedges, with the extra tonkatsu sauce in a bowl alongside.