Almond-Breaded Chicken Katsu

INGREDIENTS

For the chicken:

• 2 large chicken breasts

• 1 cup all-purpose flour

• 2 teaspoons garlic powder

• 1 teaspoon salt

• ½ teaspoon ground black pepper

• 1 egg

• 2 cups Mariani Almonds

• Cooking spray

For the katsu sauce:

• ¼ cup ketchup

• 1 tablespoon Worcestershire sauce

• 1 tablespoon soy sauce

• 2 tablespoons maple syrup

• ½ teaspoon garlic powder

• ¼ teaspoon ginger powder

For serving:

• White rice

• Green onions, sliced

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INSTRUCTIONS:

1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

2. Add the flour, 2 teaspoons garlic powder, salt, and pepper to a bowl and mix until combined. In a separate bowl, scramble the egg.

3. Add the almonds to a food processor and pulse 10-12 times, until a coarse meal forms. Add the ground almonds to a bowl.

4. Dip each chicken breast in the flour mixture, then the egg, then the almond meal. Place them on the baking sheet and spray with cooking spray. Bake for 15 minutes, then flip each breast and bake for an additional 15 minutes.

5. While the chicken is cooking, make the sauce. Add all of the sauce ingredients to a bowl and mix until combined.

6. Serve the crusted chicken over white rice and top with the katsu sauce and some sliced green onions.