We've had a bag of panko sitting in the pantry for way too long, so though I normally don't like making breaded goodies at home (something something calories), I thought it was about time to use this up.

Plus, I had a huge craving for CoCo Curry, so this hit 2 in 1! Something about the oil and crisp alongside the creamy curry...


Ingredients

  • ~1 lb chicken tenderloin
  • 1 egg
  • 1/4 cup all-purpose flour
  • 1 cup panki
  • 1 tbsp oil
  • salt and pepper

Methodology

Start by toasting the panko with the oil in a pan to give it some life and color.

Once the panko is browned, set up your breading station: crack and mix the egg in a container, put flour with salt and pepper in another container, and have the panko ready in the last container.

Season the chicken thoroughly with salt and pepper on all sides.

I had the containers a bit out of order below, but here's how breading the chicken will go:

  1. Pick up your chicken and dredge it in the flour.
  2. Dip the floured chicken in the egg. Let any excess drip off.
  3. Place the floured egged chicken in the panko and make sure it's completely covered, with the panko packed on.

Do this for each piece of chicken.

Preheat your oven to 400F. Bake for 25-30 minutes, and then you're done!

Results

Pretty crispy and tasty, though the breadcrumb could have stood to have some extra seasoning in it, but the katsu was delightful when paired with curry.