Miso-Glazed Chicken Katsu with Sweet Potato Fries

By AislePrompt Editorial · ·

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Crispy breaded chicken cutlets coated in a sweet and savory miso glaze, served with golden sweet potato fries for a balanced meal. This Japanese kid-friendly recipe, ready in about 45 minutes, pairs chicken breasts, all-purpose flour, and eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Japanese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Step 2: Whisk together 2 tbsp miso paste, 1 tbsp honey, 1 tbsp rice vinegar, and 1 tbsp sesame oil in a small bowl to make miso glaze.
  3. Step 3: Set up a breading station: place 1/2 cup all-purpose flour in a shallow dish, beaten eggs in another, and 1 cup panko breadcrumbs in a third.
  4. Step 4: Dredge each chicken breast in flour, shaking off excess; dip in beaten eggs; then coat with panko, pressing gently to adhere.
  5. Step 5: Place breaded chicken on the prepared baking sheet and brush with half the miso glaze.
  6. Step 6: Toss sweet potato fries with 2 tbsp olive oil, salt, and black pepper, then spread on the baking sheet around the chicken.
  7. Step 7: Bake for 20-25 minutes, or until chicken reaches 165°F internally and sweet potatoes are tender and golden.
  8. Step 8: Brush remaining miso glaze over chicken and serve immediately.

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