30-Minute Japanese Chicken Katsu Sheet Pan (GF, Oil-Free)
Author: 
Serves: 4
 
Tonkatsu Sauce adapted from JustOneCookbook
Ingredients
  • 2 large chicken breast (almost 2lbs)
  • 1.5-2 cups GF cornflakes
  • 4 tbsp cornstarch (or 3 tbsp potato starch)
  • 1 egg
  • Salt and Pepper
  • Serve with Tonkatsu Sauce (below) / your favorite BBQ sauce / Lemon wedge
Instructions
  1. Prepare:
  2. A parchment lined baking pan.
  3. Add cornflakes into a blender and pulse till you get fine crumbs. Spread on a plate.
  4. Mix 1 egg with 1 tbsp of water in a wide bowl.
  5. Start: Preheat oven to 350F.
  6. Butterfly your chicken breasts into 4 thin pieces of chicken (see instructions in the notes).
  7. Using the back edge of a cleaver/large knife OR a large rolling pin, repeated pound the chicken to an even thickness (and to tenderize)
  8. Season generously with salt and pepper. Coat each chicken breast with 1 tbsp of cornstarch.
  9. Dip chicken breast into the egg mixture and then coat in cornflake crumbs.
  10. Bake for 20-25 minutes till cooked.
  11. Slice the chicken breast and serve with the sauce and rice.
Notes
How to Butterfly Your Chicken:

1. Place the chicken breast on a cutting board.
2. Press one hand felt on top of the chicken and using a sharp knife cut into the chicken horizontally.
4.Open up the chicken breast "like a butterfly" and slice down the center to get 2 thin pieces of chicken breast.
5.Repeat with the other breast.
Nutrition Information
Serving size: 1 chicken cats + ¼ sauce Calories: 253.2
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2017/09/23/30-minute-japanese-chicken-katsu-sheet-pan-gf-oil-free/