Tonight’s dinner menu is baked katsu and Japanese curry. No Japanese curry recipe to share as I’m using the Golden Curry premix. I got the idea for baked katsu because I didn’t want to deep fry and make the entire house oily and smelling of food for 3 days. Surprisingly, I got the thumbs up from the husband.
- 1 chicken breast per person (it was about 100g per piece)
- 5 tablespoons buttermilk
- 50g breadcrumbs (or panko crumbs) – I took 2 slices of bread and whizzed it in my blender. I’m going to try oat flakes next time.
- 1 tsp olive oil
- 1 tablespoon all purpose flour
- 1 egg
- salt and pepper to season
Preheat oven to 200 deg C.
Marinate chicken breast in buttermilk for at least 2 hours, or even overnight. It will make the chicken juicy. Remove chicken breast from buttermilk, pat dry and tenderize it slightly with a meat mallet. Season chicken with salt and pepper on both sides.
I got the following idea from JustOneCookbook, which is to toast the bread crumbs before breading the chicken. Since we are baking the chicken katsu, it will take a long time before the bread crumbs turn golden brown, by which time the chicken will be dry. So, to achieve the golden look, we toast the bread crumbs beforehand. Drizzle 1 tsp olive oil over the bread crumbs and mix well. Toast lightly in a frying pan over low heat. Be careful not to burn it.
Prepare your breading stations in the following order: flour, egg, bread crumbs. Bread your chicken breasts and place them on a baking sheet and bake in the oven for 20 mins.
Approx. cost of this recipe: €1.40
- chicken breast: €1.15
- buttermilk: €0.05
- breadcrumbs: €0.10
- egg: €0.10