Baked Chicken Katsu

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with cooking spray.

Prepare the Breading Stations:

In a shallow dish, combine the flour, garlic powder, onion powder, salt, and black pepper.
In another shallow dish, whisk the eggs with milk.
In a third dish, mix the panko breadcrumbs with olive oil until lightly coated.
Prepare the Chicken:
Pound the chicken breasts to an even thickness, about ½ inch. This helps them cook evenly and stay tender.

Dredge the Chicken:

Coat each piece of chicken in the flour mixture, making sure it’s evenly covered.
Dip the floured chicken into the egg mixture, allowing any excess to drip off.
Coat the chicken with the panko breadcrumbs, pressing gently to make sure they adhere well.
Bake the Chicken:
Place the coated chicken on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the chicken is golden brown and crispy.

Rest and Serve:
Let the chicken rest for a few minutes before slicing. Serve with tonkatsu sauce and rice for a complete meal.

Serving and Storage Tips