Chicken katsu
Ready in around 15 mins
- Energy: 2996kj (717Kcal)
- Protein: 47g
- Carbohydrate: 77g
- Fat: 17g
- Contains: Gluten, Egg, Soy, Sesame, Sulphites
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1. TO COOK THE CHICKEN:
Remove the free-range chicken breast from its packaging and pat dry with a paper towel. Cut the chicken breast in half horizontally by holding flat on a board and slicing through sideways. Mix 2 tbsps of flour in a bowl with salt and pepper. Break egg into another bowl and whisk with a fork. Spread panko wheat breadcrumbs on a plate. Dip each chicken piece in flour mix and shake off excess, then dip in egg mix and allow excess to drip off. Finally roll in panko crumbs and coat well. Heat 4-5 tbsps of oil in a non-stick frying pan over a medium-high heat. Once hot add the chicken pieces and fry for 2-3 mins on each side or until cooked through - reducing the heat as necessary to stop the crumbs from burning. Remove from the pan and drain on paper towel. Before serving finely slice.
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2. TO COOK THE RICE:
Microwave option (preferred): Open the bag of steamed rice, gently squeezing on the bag to break up any large clumps and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice gently squeezing on the bag to break up any large clumps. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot.
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3. TO PREPARE THE SESAME GINGERED CABBAGE:
Tip the red and green cabbage into a bowl. Thinly slice the spring onion on the diagonal. Add the spring onion and edamame beans to the bowl. Shake the sesame ginger dressing and stir into the salad to combine well.
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TO SERVE:
Spoon rice onto a plate. Add a serving of sesame gingered cabbage salad and lastly the chicken pieces. Pour katsu sauce over chicken.
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- 1 pack of free-range chicken breast
- 1 pack of steamed rice
- 1 sachet of panko breadcrumbs
- 1 pot of katsu sauce
- 1 pot of sesame ginger dressing
- 1 pot of edamame
- 1 bag of red and green cabbage
- 1 spring onion
- Pantry Staples: Egg, Flour/Cornflour
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