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Sesame katsu chicken

Name: Sesame katsu chicken
Cook time: 25 min
Yield: 1

with broccoli fried rice and pickled radish

Ready in around 25 mins

RECIPE FACT:

Katsu, meaning cutlet, is a Japanese term for a technique in which meat or seafood is pounded thin, breaded, then fried in hot oil.

Nutritional Info:

Energy: 2300kj (550Kcal)
Protein: 47g
Carbohydrate: 47g
Fat: 9g
Contains:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210⁰c (fan bake).
1. TO PREPARE THE VEGETABLES AND PICKLED RADISH:

Wash and trim the root off the radish. Slice the radish and place in a bowl with the pickling liquid. Stir to combine and put aside until serving. Using half the broccoli, cut into small bite sized pieces. Rinse the bok choy under water and slice off the root. Chop the stalk into 1 cm slices and roughly chop the leaves, keeping separate.
2. TO COOK THE CHICKEN:

Line an oven tray with baking paper. 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. Sprinkle sesame and almond crumb onto a plate and season with salt and pepper. Using half of the katsu sauce, spoon a thin amount of sauce onto one side of the chicken fillet and press firmly into the crumb. Repeat on the other side coating both fillets and place on the oven tray. Spray each crumbed chicken fillet with oil and bake in the oven for 15 mins or until cooked through.
3. TO COOK THE CHARRED BROCCOLI AND RICE:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the broccoli and cook for 6-8 mins, stirring occasionally to create a char. Open the bag of steamed brown and red rice breaking up any clumps by squeezing gently on the bag until broken up into pieces. Add the bok choy stalks and rice to the pan. Cook, stirring regularly for 2-3 mins. Add the bok choy leaves and pour over ginger soy drizzle stirring to combine and cook for 1 min.
TO SERVE:

Spoon charred broccoli and rice onto a plate. Top with sliced chicken katsu and drizzle over any remaining katsu sauce. Serve with pickled radish on the side.