1. CHICKEN: 2. Pound thin each chicken cutlet. 3. Salt and pepper both sides. 4. Place panko bread crumbs in a dry pan and toast until golden brown. (Toast enough to cover the cutlets.). 5. Add only enough olive oil to bread crumbs so that they start to stick together. 6. Prepare beaten eggs in one pan, and flour in another pan for dredging. 7. Coat the chicken in flour, then the egg, then finally coat completely in toasted bread crumbs. 8. Spray a grill pan or regular baking sheet with oil. Bake at 400 degrees for 25 minutes. 9. SAUCE: 10. Combine worcestershire sauce, ketchup, sugar, soy sauce, paprika, white pepper, and garlic powder in a pot and bring to boil for a few minutes, then let cool. 11. If a thicker sauce is desired you can combine 1/4 cup of cold water with approximately 2 teaspoons of cornstarch and add it to the boiling pot. 12. Serve the chicken with the katsu sauce and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
