Description
Chicken katsu is a Japanese dish that includes crispy and flaky chicken cutlets. Here it’s paired with a healthy dipping oil, and you can also add in some sautéed bok choy or kale.
Ingredients
Scale
Chicken Katsu
- 2 tablespoons avocado oil
- 1 pound thin chicken cutlets
- 1 cup cassava flour
- 4 eggs, whisked
- 2 cups gluten-free crackers, ground into fine crumbs
- 1 teaspoon sea salt
Dipping Oil
- 1 tablespoon Dijon mustard
- 4 tablespoons coconut aminos
- 2 tablespoons sesame oil
Instructions
- In a small bowl or container, mix Dijon, coconut aminos and sesame oil, then set aside.
- In a large pan over medium heat, warm avocado oil while you move onto the next steps.
- Place the eggs, cassava and crackers in three separate bowls large enough to dredge the chicken.
- Add salt to the cassava and stir until well-combined.
- Dredge the chicken cutlets one-by-one on all sides, in this order: cassava, eggs, crackers.
- With tongs, place dredged chicken cutlets into heated oil in the pan.
- Fry each side until chicken is golden brown and interior temperature reaches 165 degrees F., about 10–15 minutes.
- Serve with dipping oil and optional veggies.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Dishes
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving (213g)
- Calories: 427
- Sugar: 0.8g
- Sodium: 404mg (27% DV)
- Fat: 16.5g
- Saturated Fat: 3.3g
- Unsaturated Fat: 11.8g
- Trans Fat: 0g
- Carbohydrates: 24.9g
- Fiber: 1.1g
- Protein: 42.1g
- Cholesterol: 207mg