Low Sodium Chicken Katsu
Satisfy your comfort food cravings with this flavorful and heart-friendly Low Sodium Chicken Katsu recipe! Featuring tender chicken breasts marinated in a zesty blend of low sodium soy sauce, lemon juice, and garlic powder, this dish delivers all the crispy, golden perfection you love—without the extra salt. Coated in light and crunchy panko breadcrumbs, these juicy cutlets are pan-fried in a mix of olive oil and unsalted butter for a perfectly balanced bite. Ideal for those seeking healthier alternatives, this recipe keeps the classic Japanese favorite accessible and guilt-free. Serve it with a fresh salad, steamed veggies, or a drizzle of low sodium tonkatsu sauce for an irresistible meal that’s as wholesome as it is delicious.
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Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 tablespoon Low sodium soy sauce
- 1 tablespoon Lemon juice
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ground black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Panko breadcrumbs
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
Directions
Step 1
Begin by slicing the chicken breasts in half horizontally to create four thin pieces. Use a meat mallet to pound the chicken into uniform 1/2-inch thickness.
Step 2
In a shallow dish, combine the low sodium soy sauce, lemon juice, garlic powder, and ground black pepper. Add the chicken pieces and marinate for at least 15 minutes, preferably up to 1 hour in the refrigerator.
Step 3
Preheat your oven to 200°F (about 95°C), which is optional but recommended for keeping cooked chicken warm.
Step 4
Place the flour in a shallow bowl. In another shallow dish, beat the eggs. Place the panko breadcrumbs into a third shallow dish.
Step 5
Dredge each piece of marinated chicken in the flour, shaking off any excess. Dip the chicken into the beaten eggs, ensuring it is fully coated. Finally, press the chicken into the panko breadcrumbs until well coated on both sides.
Step 6
In a large skillet, heat the unsalted butter and olive oil over medium heat. Once hot, add the breaded chicken pieces. Cook for 3-4 minutes on each side, or until the chicken is golden brown and cooked through.
Step 7
Remove the cooked chicken katsu from the heat and let them drain on a paper towel-lined plate. For a more crispy finish, place cooked chicken on a wire rack set over a baking sheet and keep warm in the preheated oven while frying remaining batches.
Step 8
Slice the chicken katsu into strips and serve immediately with a side of fresh salad or steamed vegetables. For an authentic experience, consider serving with a small bowl of low sodium tonkatsu sauce. Enjoy your healthy and delicious Low Sodium Chicken Katsu!
Nutrition Facts
| Serving size | (649.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1614.6 |
| Total Fat 76.6g | 0% |
| Saturated Fat 25.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 729.8mg | 0% |
| Sodium 1322.9mg | 0% |
| Total Carbohydrate 90.7g | 0% |
| Dietary Fiber 4.2g | 0% |
| Total Sugars 4.6g | |
| Protein 136.1g | 0% |
| Vitamin D 85.5IU | 0% |
| Calcium 142.4mg | 0% |
| Iron 10.7mg | 0% |
| Potassium 1211.3mg | 0% |
Source of Calories