Protein Chicken Katsu Recipe
Protein Chicken Katsu Recipe saves dinner when crunchy comfort food cravings arrive wearing dramatic emotional energy tonight again.
You coat plant based chicken in crispy crumbs because bold texture solves stressful weekday decisions quickly.
This golden cutlet delivers protein satisfaction proving vegan cooking easily feels indulgent without questionable takeout regret afterward.
Protein Chicken Katsu Recipe
Protein Chicken Katsu Recipe features breaded plant-based chicken cutlets served with sauce and rice for a crispy vegan meal.
Ingredients
- 4 plant-based chicken cutlets
- ½ cup all-purpose flour
- ½ cup plant milk
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 3 tbsp vegetable oil
Katsu sauce
- 2 tbsp ketchup
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- 2 cups cooked rice
- 1 cup shredded cabbage
Instructions
- Place flour in one bowl and plant milk in another bowl.
- Mix panko breadcrumbs, garlic powder, salt, and pepper in a third bowl.
- Dip each plant-based chicken cutlet into flour, then plant milk, then breadcrumbs.
- Heat vegetable oil in a skillet over medium heat.
- Cook cutlets for 4 minutes per side until crispy.
- Mix ketchup, soy sauce, maple syrup, and rice vinegar for sauce.
- Slice cooked cutlets into strips.
- Serve over rice with shredded cabbage and drizzle sauce.
Notes
Nutritional values (per serving)
Calories: 420Total Fat: 14g
Saturated Fat: 2g
Carbohydrates: 48g
Fiber: 4g
Protein: 23g
Vitamins and minerals (per serving)
Iron: 18%Vitamin C: 15%
Calcium: 10%
Potassium: 12%
Magnesium: 14%
Additional notes / tips to enhance flavor
- Toast panko crumbs lightly before coating for extra crunch.
- Add chili sauce to katsu sauce for spice.
- Serve with pickled vegetables for contrast.
- Use air fryer instead of skillet if preferred.
- Let cutlets rest briefly before slicing.
