Baked Chicken Katsu with Rice

📝 Ingredients

• 2 chicken breasts (300 g)
• 30 g flour
• 1 egg
• 60 g panko breadcrumbs
• 1 tbsp neutral oil
• 130 g Japanese short-grain rice (sushi rice)
• 1/4 white cabbage (200 g)
• 3 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp regular soy sauce
• 1 tsp honey
• 1/2 tsp garlic powder, salt, pepper

🍴 Utensils

• Baking tray and baking paper
• Frying pan
• Saucepan with lid
• 3 shallow bowls
• Small bowl

📖 Steps

1. Rinse the rice until the water is almost clear, then cook it covered with 1.2 times its volume of water for 12 minutes over low heat. Leave to stand off the heat for 10 minutes without lifting the lid.
2. Preheat the oven to 210 °C. In a dry frying pan, mix the panko with the oil and toast it for 3 to 4 minutes over medium heat, stirring constantly, until golden. This is what gives the ‘fried’ effect without frying.
3. Slice each chicken breast in half horizontally to make 4 thin escalopes of about 1 cm, or flatten them between two sheets of baking paper. Season with salt and pepper and sprinkle both sides with garlic powder.
4. Set up three shallow bowls: the flour, the egg beaten with 1 tbsp water, then the golden panko. Coat each escalope in flour, tapping off the excess, then in egg, then press it firmly into the panko on both sides.
5. Place the escalopes on the lined baking tray without touching. Bake for 15 to 18 minutes, until the chicken is cooked through (clear juices, no pink in the centre) and the coating is nice and crispy.
6. While they bake, make the tonkatsu sauce by mixing the ketchup, Worcestershire sauce, soy sauce and honey until glossy. Shred the white cabbage very finely with a knife or mandoline.
7. Let the chicken rest for 2 minutes, then cut into 2 cm slices. Serve with the rice, a mound of raw cabbage and the tonkatsu sauce, drizzled over the chicken or on the side to keep the coating crispy.