Keto Chicken Katsu

Step by Step Instructions

1. 1

   Cut each chicken breast in half through the middle to get 4 thinner cuts of chicken. Hammer them down to even thickness using a meat hammer, rolling pin or meat tenderizer.

   For this step

   • 2 large boneless, skinless chicken breast
2. 2

   Place the pork panko and sesame seeds in a shallow bowl or plate. Add a generous sprinkle of salt. Mix to combine.

   For this step

   • 1 cup pork panko
   • 3 tablespoons sesame seeds
   • salt
3. 3

   Coat both sides of each chicken cutlet in the panko mixture, pressing to adhere as much panko into the chicken as possible.

4. 4

   Heat 3-4 tablespoons of cooking oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown (3-4 minutes). Flip and cook until golden brown on the other side or until the chicken reaches an internal temperature of 150-155°F. Remove chicken. Set aside on a paper towel-lined plate.

   For this step

   • cooking oil
5. 5

   Once the chicken has cooled enough to handle, slice into thin strips. Serve over cauliflower rice with tonkatsu sauce drizzled on top.

6. 6

   Mix together ketchup, Worcestershire sauce, soy sauce or liquid aminos, sweetener and garlic powder in a small bowl.

   For this step

   • 1/4 cup no-sugar added ketchup
   • 2 ½ tablespoons Worcestershire sauce
   • 1 tablespoon soy sauce or liquid aminos
   • 1 teaspoon sugar-free sweetener
   • 1/8 teaspoon garlic powder