Chicken Schnitzel & Katsu Sauce
with Rapid Rice & Creamy Slaw
Warm, tart and sweet – all words we use to describe luscious katsu sauce, the superhero sidekick of Japanese cuisine! Pour it over a golden crumbed chicken schnitzel with fluffy rice and watch as every bite becomes a delicious thrill ride.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Crispy Shallots
1 packet
Jasmine rice
320 g
Chicken Breast
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
1 sachet
Curry Powder
1 packet
Katsu Paste
(May be present: Soy, Sesame, Fish, Eggs, Gluten, Milk, Cashew, Almond, Wheat)
1
Carrot
1 packet
Shredded Cabbage Mix
1
Spring Onion
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water
1 piece
egg
(Contains: Eggs; )
2 tbs
plain flour
(Contains: Gluten; May be present: Wheat)
1 tsp
brown sugar
20 g
butter
(Contains: Milk; )
1 drizzle
vinegar (white wine or rice wine)
1 tbs
sesame oil
(Contains: Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Grate carrot. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. Drain, rinse with warm water and set aside. • Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, whisk the egg, plain flour, curry powder and a pinch of salt until combined. In a second shallow bowl, combine panko breadcrumbs and olive oil (2tbs for 2 people / 1/4 cup for 4 people). TIP: No air fryer? Leave the oil out of the panko mixture!
• Dip chicken into egg mixture, and then into panko mixture. Set aside on a plate. • Set your air fryer to 200°C. Place crumbed chicken into air fryer basket and cook until golden and cooked through, 12-15 minutes. TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.
• Meanwhile, heat a large frying pan over medium heat. • Add katsu paste, the brown sugar, water and butter. Cook, stirring, until slightly reduced, 1-2 minutes.
• In a large bowl, combined shredded cabbage mix, carrot, mayonnaise, a drizzle of rice wine vinegar and the sesame oil. Season to taste. • Slice crumbed chicken. • Divide rapid rice between bowls. Top with chicken, katsu curry sauce and creamy slaw. • Garnish with crispy shallots to serve. Enjoy!
