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Chicken Katsu Udon | Crispy Chicken on Udon Noodle Soup
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Gurkerl Küche
Knuspriges, im Backrohr goldgelb gebackenes Chicken Katsu trifft auf eine aromatische japanische Udon-Nudelsuppe mit Shiitake-Pilzen, frischem Pak Choi und Frühlingszwiebeln. Ein wärmender Seelenwärmer für kühle Herbsttage!
Ingredients
Preparation method
Preparation & Oven-Baked Chicken Katsu
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Pat the chicken breast dry, slice horizontally in half, and season with a pinch of fine salt and ground black pepper.
Prepare three shallow bowls: fill plate 1 with smooth wheat flour, plate 2 with the beaten egg, and mix plate 3 with panko breadcrumbs and half of the sunflower oil (15 ml). Dredge the chicken breast successively in flour, egg, and panko, pressing gently.
Place the breaded chicken cutlets on the baking sheet and bake in the preheated oven for 18–20 minutes until golden and crispy, turning once halfway through the baking time.
Chef's tip
For an extra crispy breading, mix the panko breadcrumbs with a spoonful of oil beforehand – this helps it brown evenly and crisply in the oven.
Place the katsu chicken on top just before serving so the crust stays wonderfully crispy.
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