Eosinophilic Esophagitis Friendly Chicken Katsu

Total time40 min

Prep time20 min

Cook time20 min

4.8

(7)

Eosinophilic Esophagitis Friendly Chicken Katsu

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
½ tsp salt
¼ tsp black pepper

For the breading

½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ tsp garlic powder
¼ tsp onion powder
6 tbsp cold water
1 ½ cups panko breadcrumbs
Chef's tip
Regular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp.

For frying

½ cup neutral oil (such as vegetable or canola oil), plus more as needed

For the sauce

3 tbsp worcestershire sauce
2 tbsp ketchup
1 tbsp soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
1 tsp sugar
½ tsp dijon mustard

For serving

steamed white rice, for serving (optional)
shredded green cabbage, for serving (optional)

Instructions

1
Make the sauce: Combine the Worcestershire sauce, ketchup, soy sauce, sugar, and Dijon mustard in a small saucepan over medium-low heat. Stir and cook for 2–3 minutes, until the sugar dissolves and the sauce is smooth and slightly thickened. Remove from heat and set aside.
2
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness.

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