1h 10mDungeon Meshi (Delicious in Dungeon)
Huge Scorpion and Walking Mushroom Hotpot
Comfort Food Mains · Medium
Roast Basilisk (Oven-Baked Chicken Katsu)
- Prep
- 15m
- Cook
- 30m
- Total
- 45m
- Serves
- 4
- Difficulty
- Easy
In Season 1 Episode 2, Senshi's ローストバジリスク is a whole herb-roasted basilisk in a skillet — gold blistered skin, a stitched breast, steam over the grass. On screen that is a pan roast, not breaded cutlets. This page is an oven katsu stand-in: four golden pounded breasts, striped with tonkatsu, beside Kewpie cabbage slaw like our plated photo.
Skip the deep fryer. Toast 1¼ cups panko in 2 tbsp oil until evenly gold, then coat 1 cm cutlets and bake hot and fast — 200°C (400°F), about 12–15 minutes with one flip. Thin meat dries out if you bake low and slow. Kewpie, lemon, and pepper dress the slaw; crispy shallots and cilantro finish the plate.
About 15 minutes prep and 30 at the stove and oven (panko toast, bake, slaw). Slice while the crust crackles — carved-cutlet energy even though the technique is katsu, not Senshi's whole bird.
Ingredients
Recipe ingredients
- Chicken breastKey2 breasts (~250 g / 9 oz each)
basilisk; split into 4 cutlets
- 1¼ cups
- Eggs2, beaten
coating
- ½ cup
- to serve
Pantry staples
Salt, oil, butter, and other basics you likely already have — scaled with servings above.
- All-purpose flour · coating½ cup
- Cabbage · Kewpie slaw6 cups, thinly cut
- Neutral oil · to toast panko2 tbsp
- Kosher saltpinch
- Black pepper¼ tsp
- Cucumber1, ribbons
- Lemonjuice of 1
- Crispy shallots¼ cup
- Mitsuba (or cilantro / flat-leaf parsley) · cilantro garnisha few sprigs
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Instructions
- 1
Heat the oven
Heat the oven to 200°C / 400°F. Line a sheet pan.
- 2
Split and pound
Cut 2 chicken breasts (about 250 g / 9 oz each) in half lengthwise. Cover and pound to about 1 cm / ½ inch. Season both sides with a pinch of kosher salt.
- 3
Toast the panko
Warm 2 tbsp neutral oil in a skillet over medium heat. Add 1¼ cups panko and stir 2–3 minutes until evenly gold — enough crumbs and fat for four cutlets. Tip into a wide bowl to cool.
- 4
Set up the coating
Put ½ cup all-purpose flour in one bowl and 2 beaten eggs in another.
- 5
Coat the cutlets
Dip each piece in flour, then eggs, then the toasted panko, pressing so the crumbs stick.
- 6
Bake and flip
Lay the cutlets on the tray. Bake 6–7 minutes, flip, then bake 5–7 minutes more until the crust is deep gold and the thickest part reaches 74°C / 165°F — thin cutlets go dry if you bake much longer.
- 7
Toss the slaw
Whisk ½ cup Kewpie mayonnaise with lemon juice from 1 lemon and ¼ tsp black pepper. Toss with 6 cups thinly cut cabbage, 1 cucumber in ribbons, and ¼ cup crispy shallots.
- 8
Slice and plate
Rest the cutlets 2 minutes, then slice. Stripe with tonkatsu. Plate beside the slaw and tuck a few cilantro sprigs on top — dungeon roast energy, weeknight pan.
Pro tips
Toast panko in enough oil — 1¼ cups crumbs need about 2 tbsp fat or they scorch unevenly. Pre-toasted crumbs mean a short high bake: 200°C, roughly 6–7 minutes per side for 1 cm cutlets; pull when the thickest part hits 74°C / 165°F. Press panko on firmly before baking. Rest two minutes before slicing. Barbecue sauce can stand in for tonkatsu in a pinch.
Storage & leftovers
Best the minute it leaves the oven. Leftover cutlets keep 1 day refrigerated — reheat at 200°C or in an air fryer 5–6 minutes. The slaw weeps if it sits; dress cabbage just before serving.
What to serve with
Steamed rice and extra tonkatsu at the table. The plated photo is a one-dish lunch — cutlets, slaw, cilantro — no extra sides required.
FAQ
The on-screen title is ローストバジリスク — a whole herb-roasted basilisk in a skillet. This recipe is oven-baked chicken katsu, the weeknight stand-in: same golden crunch, supermarket bird, no dungeon hunt.
