Low FODMAP Easy Chicken Katsu

Total time35 min

Prep time15 min

Cook time20 min

4.6

(9)

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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.
2 large eggs
2 cups panko breadcrumbs
½ cup neutral oil (such as vegetable or canola oil), for frying

For the sauce

3 tbsp ketchup
2 tbsp worcestershire sauce
1 tbsp soy sauce
1 tsp sugar

For serving

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

Instructions

1
In a small bowl, stir together the ketchup, Worcestershire sauce, soy sauce, and sugar until the sugar dissolves. 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. Season both sides with the salt and pepper.

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