Baked Chicken Katsu and Fish Katsu

4.9 from 8 reviews


  • 3 pieces chicken breast fillet
  • 2 pieces cream dory fillet, cut into three
  • salt and pepper
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 1/2 cup panko (japanese bread crumbs)

To Serve

  • Brown rice
  • shredded cabbage
  • miso soup
  • tonkatsu sauce
  • roasted sesame dressing


  1. Preheat your oven to 400ºF and line a baking sheet with parchment paper.
  2. Prepare your chicken by pounding them to have equal thickness.
  3. Prepare the all-purpose flour, beaten egg, and panko in separate dishes.
  4. Sprinkle salt and pepper on both sides of the chicken and fish.
  5. Dredge each chicken and fish piece in flour and coat it completely. Pat off the excess flour.
  6. Dip in egg and coat in panko.
  7. Then place them on your baking sheet.
  8. Bake the chicken and fish for about 20-30 minutes until both fish and chicken are cooked through.
  9. Serve with brown rice, shredded cabbage, miso soup, and tonkatsu sauce.