Baked Chicken Katsu Parma


Date Published: August 15th, 2020 | Last Updated: August 15th, 2020
Author: Abby |Category: mains
Serves: 4 | Prep time: 15 mins | Cook time: 30 mins

Jump to recipe |

This past week we’ve been using more eggplant in our cooking, a vegetable that we previously never really touched. We’ve actually made some pretty tasty dishes with eggplant including sweet chilli eggplant and a few more dishes that I’ll be posting soon. I found a popular recipe for an eggplant parmesan from Jamie Oliver and decided to give it a go. Toby LOVES a good parma, so you can imagine his disappointment when he thought an eggplant parmesan was a chicken parma with eggplant on top, rather than an eggplant-style lasagne. In the end our eggplant parmesan turned out well, but I felt bad that Toby never got the parma he was so excited for so we put parma on this week’s menu. We decided to use the baked chicken katsu recipe to make it a healthier (and crunchier) alternative and topped it off with our own marinara sauce. It was SOOOOO good. Toby said it was one of the best parmas he’s ever had, especially with the homemade marinara.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 2 cups panko (Japanese breadcrumbs)
  • 2 Tbsp extra virgin olive oil
  • 1/2 cup parmesan cheese, grated
  • 2 Tbsps Italian seasoning (or dried oregano)
  • 4 chicken breasts, butterflied
  • salt & ground black pepper
  • 4 Tbsp all-purpose flour (plain flour)
  • 2 large eggs, beaten
  • 2 cups marinara sauce
  • A few slices of mozzarella cheese per parma
  • Basil leaves (for garnish)

Directions:

Cooled toasted panko with parmesan and Italian seasoning

On a pan on medium heat, toast the panko with the olive oil. Stir to combine and toast until golden brown. Then put your panko in a large bowl and set aside to cool. Once cooled mix in parmesan cheese and Italian seasoning.

Preheat oven to 200˚C.

Rinse your chicken and pat dry. Butterfly the chicken breasts and season with salt and pepper on both sides. Follow the photos above to butterfly the breasts or click here for a more descriptive tutorial.

In two large bowls or plates, place flour in one and beaten eggs in the other.

Now bread your chicken in this order:

  1. Dunk the chicken breast in the flour bowl to cover both sides. Shake off any excess flour.
  2. Next coat it in the beaten eggs.
  3. Finally coat it in the toasted panko parmesan mixture, pressing the crumbs in slightly to help them stick.

Place the katsu onto a wire rack over an oven tray. Bake for about 20-25 minutes on the middle rack until the chicken is no longer pink inside. If you have an oven thermometer, your chicken should be about 74˚C.

When the chicken is cooked, put a few spoonfuls of marinara sauce over each katsu then top with mozzarella cheese. Put it back on the oven and broil on HIGH until the cheese is bubbly and melted (~1 minute).

Top each parma with a few slices of fresh basil and serve immediately. Done!

Summarized Recipe:

Baked Chicken Katsu Parma

Date Published: August 15th, 2020 | Last Updated: August 15th, 2020
Author: Abby |Category: mains
Serves: 4 | Prep time: 15 mins | Cook time: 30 mins

Ingredients:

  • 2 cups panko (Japanese breadcrumbs)
  • 2 Tbsp extra virgin olive oil
  • 1/2 cup parmesan cheese, grated
  • 2 Tbsps Italian seasoning (or dried oregano)
  • 4 chicken breasts, butterflied
  • salt & ground black pepper
  • 4 Tbsp all-purpose flour (plain flour)
  • 2 large eggs, beaten
  • 2 cups marinara sauce
  • A few slices of mozzarella cheese per parma
  • Basil leaves (for garnish)

Directions:

  1. On a pan on medium heat, toast the panko with the olive oil. Stir to combine and toast until golden brown. Then put your panko in a large bowl and set aside to cool. Once cooled mix in parmesan cheese and Italian seasoning.
  2. Preheat oven to 200˚C.
  3. Rinse your chicken and pat dry. Butterfly the chicken breasts and season with salt and pepper on both sides (click here for tutorial).
  4. In two large bowls or plates, place flour in one and beaten eggs in the other.
  5. Now bread your chicken in this order:
    1. Dunk the chicken breast in the flour bowl to cover both sides. Shake off any excess flour.
    2. Next coat it in the beaten eggs.
    3. Finally coat it in the toasted panko parmesan mixture, pressing the crumbs in slightly to help them stick.
  6. Place the katsu onto a wire rack over an oven tray. Bake for about 20-25 minutes on the middle rack until the chicken is no longer pink inside. If you have an oven thermometer, your chicken should be about 74˚C.
  7. When the chicken is cooked, put a few spoonfuls of marinara sauce over each katsu then top with mozzarella cheese. Put it back on the oven and broil on HIGH until the cheese is bubbly and melted (~1 minute).
  8. Top each parma with a few slices of fresh basil and serve immediately. Done!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s