Baked Chicken Katsu and Fish Katsu
Ingredients
Scale
- 3 pieces chicken breast fillet
- 2 pieces cream dory fillet, cut into three
- salt and pepper
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cup panko (japanese bread crumbs)
To Serve
- Brown rice
- shredded cabbage
- miso soup
- tonkatsu sauce
- roasted sesame dressing
Instructions
- Preheat your oven to 400ºF and line a baking sheet with parchment paper.
- Prepare your chicken by pounding them to have equal thickness.
- Prepare the all-purpose flour, beaten egg, and panko in separate dishes.
- Sprinkle salt and pepper on both sides of the chicken and fish.
- Dredge each chicken and fish piece in flour and coat it completely. Pat off the excess flour.
- Dip in egg and coat in panko.
- Then place them on your baking sheet.
- Bake the chicken and fish for about 20-30 minutes until both fish and chicken are cooked through.
- Serve with brown rice, shredded cabbage, miso soup, and tonkatsu sauce.