Tastebudthrills cooking: Oil Free Chicken Katsu

Peer pressure. Yes I’m trying to catch the wave of healthy living since I’m growing older and clearly growing wider as well. o_o

Thanks to my hubby who is also my accountability partner in living healthy. I’ve requested him to keep me in control when my naughty eye catches sight of and would usually end up devouring sumptuous dishes before my very eye. Since then he’s been a slavedriver (whenever we go to the gym) and a dictator when I put (more) food than my plate and palate can take.

So I’ve decided to choose creating healthy dishes if I could. Here’s a favorite that I love cooking. It’s like having restaurant food at home, and it’s easy to do too.


4 pcs. chicken breast

1 egg

All Purpose Flour

Bread Crumbs




1. Add salt and pepper to the chicken breasts. (I usually do this during lunch time so the salt and pepper would be thoroughly mixed in for dinner)

2. Roast the bread crumbs on a pan so they would turn golden brown and also be crunchy. While roasting, I preheated the convection oven to 180°C for 10 minutes.

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3. Dip the chicken breast fillet in flour, then egg and the bread crumbs.

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4. Line a baking pan with aluminum foil. Place the dipped chicken on an aluminum foil and bake at 180°C for 25-30 minutes.

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And Voila! You may lay it on a bed of lettuce and dip in homemade katsu sauce.

I usually just mix Worcestershire sauce together with tomato ketchup. 🙂

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I’ve done this for 2 times now and though it may be a bit dry, I’d still choose this over oily katsu. (for now. :))


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