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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. CHICKEN: | 2. Pound thin each chicken cutlet. | 3. Salt and pepper both sides. | 4. Place panko bread crumbs in a dry pan and toast until golden brown. (Toast enough to cover the cutlets.). | 5. Add only enough olive oil to bread crumbs so that they start to stick together. | 6. Prepare beaten eggs in one pan, and flour in another pan for dredging. | 7. Coat the chicken in flour, then the egg, then finally coat completely in toasted bread crumbs. | 8. Spray a grill pan or regular baking sheet with oil. Bake at 400 degrees for 25 minutes. | 9. SAUCE: | 10. Combine worcestershire sauce, ketchup, sugar, soy sauce, paprika, white pepper, and garlic powder in a pot and bring to boil for a few minutes, then let cool. | 11. If a thicker sauce is desired you can combine 1/4 cup of cold water with approximately 2 teaspoons of cornstarch and add it to the boiling pot. | 12. Serve the chicken with the katsu sauce and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken cutlet	1			403.4676	0.0	89.7602	2.2667
panko breadcrumb	1 -2	cup		403.4676	0.0	89.7602	2.2667
olive oil				-	-	-	-
flour				-	-	-	-
egg	2			143.0	0.72	12.56	9.51
salt				-	-	-	-
pepper				-	-	-	-
worcestershire sauce	1/4	cup		53.625	13.3788	0.0	0.0
ketchup	1/2	cup		403.4676	0.0	89.7602	2.2667
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
paprika	1/8	teaspoon		0.8107	0.1552	0.0407	0.0371
white pepper	1/8	teaspoon		0.888	0.2058	0.0312	0.0064
garlic powder	1/8	teaspoon		1.2826	0.2818	0.0641	0.0028

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.