Paleo Chicken Katsu with thin shredded cabbage noodles in light Asian sesame ginger dressing. Paleo and Whole30 friendly Japanese-inspired chicken katsu cutlets!
*Link to - Paleo Worcestershire Sauce
* If allergic to egg, swap the egg batter (2 eggs + water) to olive oil and a bit lemon juice.
* For baked chicken cutlets, preheat oven to 425 F/218C. Lightly spray olive or coconut oil over coated chicken breasts and the baking sheet pan. Bake 1st side about 12 minutes and flip side about 10 minutes. Flip the breast over one more time to give a few additional minutes to ensure the breasts are completely cooked through.
*I personally prefer using cooked cauliflower rice - quick saute with a little bit olive oil, salt, and pepper.