Non-fried Tender Chicken Breast Cutlets

1. 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).

2. 2

   Close the bag up and massage the chicken over the bag to help the flavors penetrate it.

3. 3

   Marinate in the refrigerator for at least 30 minutes.

4. 4

   Dry-roast the panko in a frying pan over medium heat while mixing constantly with a spatula.

5. 5

   When the panko are golden brown, take them out immediately into a bowl and let cool.

6. 6

   Add the ingredients marked into the bowl and mix well.

7. 7

   Put the marinated chicken from Step 1 into the bowl and mix well to coat each piece with the panko.

8. 8

   Bake them on a lined baking sheet in a preheated 200C oven for 25 to 30 minutes, and they're done.

9. 9

   You can also bake the chicken in a toaster oven, where it should take 20-25 minutes to cook.

10. 10

    If it looks like they're going to get burned, cover loosely with a piece of aluminium foil.

* Per serving · 4 servings · Values may vary.

No additional tips available.