Non-fried Tender Chicken Breast Cutlets

Non-fried Tender Chicken Breast Cutlets

These are a lot healthier than the deep-fried variety. So juicy and tender that you might doubt that it's really breast meat! Healthy so enjoy without guilt.

Ingredients: 4-6 servings

Chicken breasts
900-1000 g
● Salt and pepper
to taste
● Sake
2 tablespoons
200 g
◎ White flour
12 tablespoons
◎ Eggs
◎ Water
8 tablespoons


1. Cut the chicken into rathe thin bite sized pieces and put them in a plastic bag along with the ingredients marked ● (salt, pepper, sake). Close the bag up and massage the chicken over the bag to help the flavors penetrate it. Marinate in the refrigerator for at least 30 minutes.
2. Dry-roast the panko in a frying pan over medium heat while mixing constantly with a spatula. When the panko are golden brown, take them out immediately into a bowl and let cool.
3. Add the ingredients marked ◎ into the bowl and mix well. Put the marinated chicken from Step 1 into the bowl and mix well to coat each piece with the panko.
4. Bake them on a lined baking sheet in a preheated 200℃ oven for 25 to 30 minutes, and they're done.
5. You can also bake the chicken in a toaster oven, where it should take 20-25 minutes to cook. If it looks like they're going to get burned, cover loosely with a piece of aluminium foil.

Story Behind this Recipe

I wanted to come up with a fried dish that wasn't deep fried and didn't use any additional oil.