CHICKEN

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This recipe for Chicken Katsu has been lightened up, by being baked instead of fried, yet it is still as crispy and delicious as the original version.

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Chicken: Thin chicken cutlets are breaded in a cripy light panko breading. Tonkatsu Sauce: A combination of ketchup, soy sauce, Worcestershire sauce, fresh ginger, garlic, and molasses.

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Pound the chicken breasts until ¼-1/2 inch thick and then season with salt.

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Create a breading station with seasoned flour, eggs, and panko.

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Dredge the chicken in flour, then egg, then panko, then place on baking sheet fitted with cooking rack.

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Spray the chicken generously with cooking spray. Bake until golden.

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For the Tonkatsu sauce, combine the ingredients together in a small mixing bowl.

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Serve the Chicken Katsu with the Tonkatsu sauce over rice with a side of shredded cabbage.

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