Rooster Katsu {Straightforward Baked Rooster Katsu} – WellPlated.com

February 23, 2022


Rooster Katsu—Japanese-style breaded rooster breast cutlets—is consolation meals that also warms my bones the way in which it did the primary chilly afternoon I attempted it in a small restaurant in Tokyo.

Chicken Katsu on a plate with cabbage

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It was a humid November day.

We’d been going for hours and have been drained and hungry (ever really feel that method after work?).

We adopted our noses to a tucked-away basement restaurant, grabbed our image menus, and pointed at what regarded like the perfect meal for the second: juicy rooster breaded, fried, and served with a candy, sticky Asian sauce usually referred to as tonkatsu.

It was easy, satiating, and precisely what the second wanted.

What units rooster katsu aside is the way it’s pounded thinly, using panko breadcrumbs (which make it additional crunchy), and the way it’s served: with shredded cabbage, rice, lemon wedges, and tonkatsu sauce.

Two plates of easy chicken Katsu

If your loved ones loves crispy breaded rooster (me too!), then you definitely’ll adore rooster katsu.

At the moment’s recipe is my baked model of rooster katsu, made accessible for the common American prepare dinner.

  • As an alternative of deep frying, I bake the rooster at a excessive temperature to make the surface crispy and hold the within juicy.
  • To imitate the indulgence of fried, previous to breading the rooster, I toast the breadcrumbs in a little bit little bit of butter. It really works like a dream!

Rooster Katsu Sauce

Rooster katsu is often served with tonkatsu sauce, a candy and tangy Japanese condiment that’s manufactured from vegatables and fruits, similar to tomatoes, celery, onion, dates, and prunes, together with soy sauce and greater than 10 spices. It’s advanced!

Right here within the U.S., you should buy it from many grocery shops or your native Asian market. I’ve additionally included a shortcut rooster katsu sauce recipe beneath that I tailored from Just One Cookbook.

Chicken Katsu with sauce and cabbage on a plate

The best way to Make Rooster Katsu

This baked model of rooster katsu makes use of butter-toasted breadcrumbs to create a yummy, crispy rooster with out the fuss of a deep fryer.

Serve it the normal Japanese method (with shredded cabbage, rice, lemon, and tonkatsu sauce), or do a cultural mash-up and go for your loved ones’s favoring dipping sauces, like Barbecue Sauce, Greek Yogurt Ranch Dip, or the honey mustard dipping sauce from my Honey Mustard Chicken Tenders.


The Components

  • Rooster. Pounding the rooster cutlets till they’re good and skinny helps make them extra tender. Plus, they prepare dinner in a flash! You should buy rooster that’s already sliced into cutlets, or reduce your personal from common rooster breast.

The best way to Make Rooster Cutlets

To create rooster cutlets from rooster breasts, you’ll want a reducing board and sharp chef’s, boning, or fillet knife. Minimize the rooster breast horizontally, putting your hand on high of the rooster to carry it regular. Now, you might have two rooster cutlets.

Tip!

To make the rooster simpler to separate into cutlets place it within the freezer for quarter-hour previous to slicing.

  • Butter. Toasting the panko in butter provides wealthy, mouth-watering taste to the breadcrumb coating with out the necessity for a deep fryer.
  • Panko. Creates the right crispy, crunchy coating.
  • Flour + Egg. Helps the egg and breadcrumbs adhere to the surface for optimum crisp-age.

The Instructions

Flour raw chicken breasts on a cutting board
  1. Pound the rooster and season with salt and pepper.
Breadcrumbs in a pot
  1. Toast the breadcrumbs in a skillet with butter. Add the flour to a separate bowl. In one other bowl, beat the egg.
Chicken breast being coated in flour
  1. Frivolously dredge every rooster cutlet within the flour.
Chicken breasts in an egg mixture
  1. Then, dip it into the egg.
Meat being coated in breading
  1. Lastly, dip it into the breadcrumbs.
Four pieces of meat on a wire rack
  1. Lay the cutlets on a baking sheet topped with an oven-safe rack, then coat every one with nonstick spray.
Four chicken breasts on a wire rack
  1. Bake rooster katsu at 425 levels F for 12 to 14 minutes. Take away and let relaxation for five minutes. Serve with tonkatsu sauce and desired sides. DIG IN!

To Make within the Air Fryer

Right here’s tips on how to make rooster katsu within the air fryer (followers of my Air Fryer Fried Chicken Breast will love this!):

  1. Observe the recipe as directed via Step 6.
  2. Coat an air fryer basket with nonstick spray. Prepare dinner the rooster cutlets in a single layer (you might have to do just a few batches) at 390 levels F for 4 minutes.
  3. Flip the rooster over, then prepare dinner for one more 2 to five minutes or till it’s cooked via. Repeat with any remaining rooster.
Crispy chicken Katsu on a plate

Storage Ideas

  • To Retailer. Refrigerate leftover breaded rooster in an hermetic storage container for as much as 2 days.
  • To Reheat. Rewarm leftovers on a baking sheet within the oven at 350 levels F or within the microwave.
  • To Freeze. Freeze rooster in an hermetic freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating.

Meal Prep Tip

As much as 1 day prematurely, pound the rooster. Refrigerate it in an hermetic storage container till you’re prepared to complete the recipe.

What to Serve with Rooster Katsu

Baked chicken Katsu on a plate

Beneficial Instruments to Make this Recipe

  • Baking Sheet. My go-to for every part from roasted veggies to rooster katsu.
  • Pie Dish. Excellent for the flour, egg, and breadcrumb mixtures.
  • Meat Tenderizer. Nice for pounding the rooster.

Multi-Goal Pie Plate

Whether or not you’re making a scrumptious pie (even Chicken Pot Pie) or breading rooster for a recipe like this one, this pie plate is up for the job. It’s dishwasher-safe for straightforward cleanup!

Chicken Katsu on a plate with cabbage

Did you make this recipe?

Let me know what you thought!

Go away a score beneath within the feedback and let me understand how you preferred the recipe.

Each chew of this rooster katsu takes me again to that cozy restaurant in Tokyo.

I hope it brings heat and nourishment to your loved ones too!

Incessantly Requested Questions

What Can I Do with Leftover Rooster Katsu?

Cube your leftover rooster katsu and add it to a serving of Homemade Fried Rice. It additionally tastes incredible with Lemon Rice for a lemon rooster katsu spin.

Can I Add Parmesan to the Breadcrumb Combination?

In the event you’d wish to make a rooster katsu Parmesan model, you’ll be able to add grated Parmesan cheese to the breadcrumb combination (after the breadcrumbs have been toasted in butter and cooled).

How Can I Make My Rooster Katsu Dairy Free?

To make dairy-free rooster katsu, swap the butter for canola oil or olive oil.

FOR THE CHICKEN KATSU:

  • 4 rooster breast cutlets*
  • 3/4 teaspoon kosher salt divided
  • ¼ teaspoon floor black pepper
  • 2 tablespoons unsalted butter**
  • 1 cup panko breadcrumbs
  • ¼ cup white entire wheat flour or all-purpose flour
  • 1 giant egg
  • Nonstick cooking spray really useful: olive oil spray

FOR SERVING:

  • Tonkatsu sauce***
  • Finely shredded cabbage
  • Lemon wedges
  • Cooked rice white is conventional; use brown rice for a dietary enhance or cauliflower rice

  • Place an oven rack within the higher third of the oven and preheat the oven to 425 levels F.

  • Line a rimmed baking sheet with parchment paper. Place an oven-safe rack on high and coat generously with nonstick spray and put aside.

  • Frivolously pound the rooster cutlets into a good ½-inch thickness. Sprinkle the rooster cutlets with ½ teaspoon kosher salt and black pepper.

  • In a medium skillet, soften the butter over medium warmth. Add the breadcrumbs and remaining ¼ teaspoon salt. Stir to coat the breadcrumbs with the melted butter. Let prepare dinner, stirring continuously, till the breadcrumbs are calmly toasted and turning golden brown, about 2 minutes. Switch to a large, shallow bowl or dish (a pie plate works nicely).

  • In a separate shallow bowl, place the white entire wheat flour. In a 3rd shallow bowl, beat the egg.

  • Arrange your workstation: rooster, flour, egg, panko, baking sheet. Working separately, dip every rooster cutlet calmly in flour.

  • Then, dip the rooster within the egg.

  • Lastly, dip the rooster into the panko. Pat the panko as wanted in order that it adheres. Prepare on the baking sheet so the cutlets should not touching. Mist the tops with nonstick spray.

  • Bake the rooster katsu within the higher third of the oven, till the rooster is cooked via (it ought to attain an inside temperature of 165 levels F; I pull mine out a number of levels early and let the carryover cooking end the remaining), about 12 to 14 minutes.

  • Take away from the oven and let relaxation 5 minutes.

  • To serve, reduce the rooster katsu into skinny slices (if desired). Drizzle with the tonkatsu sauce. Serve with cabbage, a small bowl of rice, and lemon wedges, with the additional tonkatsu sauce in a bowl alongside.

  • *Rooster breast cutlets are rooster breasts which were cut up in half horizontally to create two thinner items of rooster. You should buy them already reduce or rigorously reduce your personal. Or, you’ll be able to pound very small rooster breasts to a ½-inch.
  • **Conventional rooster katsu is deep-fried in vegetable or peanut oil; to imitate that indulgent spin, I toast the panko breadcrumbs in melted butter; in the event you favor, you’ll be able to toast them in canola oil or olive oil.
  • ***Tonkatsu sauce is on the market at many grocery shops or at your native Asian market. Or, you may make your fast model by combining 2 1/2 tablespoons ketchup, 2 tablespoons Worcestershire sauce, and 1 tablespoon oyster sauce. Add a pinch or two of sugar to style (sauce tailored from Just One Cookbook).
  • TO STORE: Refrigerate rooster in an hermetic storage container for as much as 2 days.
  • TO REHEAT: Rewarm leftovers on a baking sheet within the oven at 350 levels F or within the microwave.
  • TO FREEZE: Freeze rooster in an hermetic freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating.

Serving: 1(of 4)Energy: 344kcalCarbohydrates: 16gProtein: 41gFats: 12gSaturated Fats: 5gPolyunsaturated Fats: 1gMonounsaturated Fats: 3gTrans Fats: 1gLdl cholesterol: 165mgPotassium: 685mgFiber: 1gSugar: 1gVitamin A: 286IUVitamin C: 2mgCalcium: 50mgIron: 2mg

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