A MEAL YOU CAN MAKE

Oven chicken katsu

Crisp breadcrumb chicken with rice, cabbage and tangy katsu sauce.

About 59 minutes · 2 servings · Hob · large lidded pan · Fan oven · large roasting dish · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Wheat/gluten and egg; sauce may contain soya, fish or other allergens. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~731 kcal · 58g protein · 91g carbohydrate · 17g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Shred cabbage first. Slice chicken horizontally into even cutlets about 1.5 cm thick. Put flour, beaten egg and panko in separate shallow bowls. Coat each cutlet in flour, then egg, then panko; place on a lined tray and drizzle with oil. Wash hands and raw-chicken equipment.

  2. Set the oven

    Set the oven to 190°C fan. Clear a shelf and leave room for air around the tray.

  3. Let the oven heat

    Allow about 10 minutes, then check the oven indicator shows 190°C fan. Extend this wait if necessary.

  4. Put the dish in the oven

    Use dry oven gloves to place the prepared dish on the cleared shelf. Set the cooking timer after closing the door.

  5. Bake the katsu

    Bake until crumbs are golden, carefully turning halfway. Check each cutlet's thickest part with a clean probe and extend if needed. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.

    Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.

  6. Heat the rice

    Pan-heat the sealed ready-cooked rice following its packet instructions. Stir until steaming hot throughout, then transfer to a covered serving bowl.

  7. Check and serve

    Slice cooked chicken on a clean board. Serve over rice with shredded cabbage and tonkatsu sauce. Oven crumbs are less evenly crisp than deep-fried katsu. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  8. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 15 min · Cooking: about 27 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Japanese-inspired · baked breadcrumb adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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