Vegetarian Katsu Chicken
Elevate your plant-based dining experience with this irresistible Vegetarian Katsu Chicken recipe! Perfectly crispy and golden-brown, these breaded plant-based chicken cutlets deliver all the crave-worthy texture of traditional katsu without the meat. Coated in a crunchy layer of panko breadcrumbs and cooked to perfection, these cutlets are paired with fluffy white rice, shredded cabbage, and a generous drizzle of tangy tonkatsu sauce for a deliciously balanced meal. Quick to prepare in under 35 minutes, this vegetarian twist on a Japanese classic is ideal for weeknight dinners or impressing guests. Whether you're a seasoned vegetarian or simply looking to explore meat alternatives, this recipe is a flavorful, satisfying crowd-pleaser! Keywords: vegetarian katsu, plant-based Japanese recipe, crispy katsu cutlets, tonkatsu sauce recipe.
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Recipe Information
Ingredients
- 4 pieces Plant-based chicken cutlets
- 60 grams Plain flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Egg replacer
- 60 milliliters Water
- 150 grams Panko breadcrumbs
- 250 milliliters Vegetable oil
- 120 milliliters Tonkatsu sauce
- 200 grams Shredded cabbage
- 600 grams Cooked white rice
Instructions
In a shallow dish, combine the plain flour, salt, and black pepper. Mix well.
In a separate bowl, prepare the egg replacer by combining it with the water, and whisk until smooth.
Place the panko breadcrumbs in another shallow dish.
Dredge each plant-based chicken cutlet in the flour mixture, ensuring an even coat.
Dip the flour-coated cutlet into the egg replacer mixture, letting any excess drip off.
Press the cutlet into the panko breadcrumbs, ensuring it is thoroughly coated on all sides. Repeat the process for all cutlets.
Heat the vegetable oil in a large skillet over medium heat until hot but not smoking.
Carefully add the breaded cutlets to the skillet, cooking for 3-4 minutes on each side until golden brown and crispy. Adjust the heat as necessary to avoid burning.
Remove the cutlets from the skillet and drain on a paper towel-lined plate to remove excess oil.
To serve, arrange the cutlets on a plate with a serving of shredded cabbage and cooked white rice.
Drizzle the katsu cutlets with tonkatsu sauce, or serve the sauce on the side for dipping.
Enjoy your homemade Vegetarian Katsu Chicken!
Nutrition Facts
Calories |
4381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.4 g | 325% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 142.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7580 mg | 330% | |
| Total Carbohydrate | 430.9 g | 157% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 51.1 g | ||
| Protein | 102.0 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 429 mg | 33% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 1706 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
