Chicken Schnitzel & Katsu Sauce

Name: Chicken Schnitzel & Katsu Sauce with Rapid Rice & Creamy Slaw
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Panko Breadcrumbs; 1 packet Crispy Shallots; 1 packet Jasmine rice; 320 g Chicken Breast; 1 packet Mayonnaise; 1 sachet Curry Powder; 1 packet Katsu Paste; 1 Carrot; 1 packet Shredded Cabbage Mix; Spring Onion; olive oil; water; egg; plain flour; brown sugar; butter; vinegar (white wine or rice wine); sesame oil

with Rapid Rice & Creamy Slaw

Get up to $175 off

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.

Allergens:

Wheat

•Gluten

•Eggs

•Milk

•Sesame

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Panko Breadcrumbs

1 packet

Crispy Shallots

1 packet

Jasmine rice

320 g

Chicken Breast

1 packet

Mayonnaise

1 sachet

Curry Powder

1 packet

Katsu Paste

Carrot

1 packet

Shredded Cabbage Mix

Spring Onion

Not included in your delivery

olive oil

water

egg

plain flour

brown sugar

butter

vinegar (white wine or rice wine)

sesame oil

Nutrition Values

Calories580 kcal

Energy (kJ)2430 kJ

Fat17.8 g

of which saturates3.3 g

Carbohydrate58.5 g

of which sugars8.4 g

Dietary Fibre4 g

Protein45.2 g

Sodium863 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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!