I still remember my first attempt at making chicken parmesan in my cramped studio apartment. Armed with nothing but ...

Enjoy the crispy crunch of Chicken Katsu—no deep frying required! This oven-baked version is golden, juicy, and packed with ...

The secret to brown and crispy panko breading for baked katsu, then, is to toast the crumbs ahead of dredging. This way, the panko is already browned before even reaching the oven.

Make the katsu sauce: Whisk the ketchup, Worcestershire, brown sugar, soy sauce and garlic powder in a bowl until smooth. 2 Make the chicken: The chicken should be about ¼-inch thick.

Working with 1 piece of 4 medium skinless, boneless chicken breasts at a time, place between 2 sheets of plastic wrap and pound to ¼" thick. Season on both sides with salt and freshly ground pepper .

1.Cover chicken with plastic wrap and pound chicken with meat tenderizer until 1/4 inch thick 2.In a shallow dish, combine pork rinds, cheese, salt, pepper, garlic, onion, paprika, and cayenne pepper.

Caption: Chicken Katsu - Part 2. INGREDIENTS. 4 boneless, skinless Chicken Breasts. 1/2 cup flour. 2 beaten eggs. 2 cups panic bread crumbs. Oil for frying. 1/2 head cabbage, ...

Butterfly the chicken breasts lengthwise in half, or have your butcher do them. Place the chicken halves between a plastic storage bag, I'm using a freezer bag cut at the seam.

Working in 2 batches, fry katsu, turning often, until deep golden brown and cooked through, about 5 minutes per batch. Transfer to paper towels to drain. Step 7 ...