Crispy Chicken Cutlet & Katsu Sauce
with Jasmine Rice & Creamy Pear Slaw
- Wheat
- Gluten
- Eggs
- Soy
- Eggs
- Gluten
- Milk
- Soy
- Fish
- Cashew
- Almond
- Sesame
- Wheat
- May contain traces of allergens
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 cutlet with fluffy rice and watch as every bite becomes a delicious thrill ride straight to Tokyo.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Crispy Shallots
1 packet
Jasmine rice
320 g
Chicken Breast
1 sachet
Curry Powder
1 packet
Japanese Curry Paste
(May be present: Eggs, Gluten, Milk, Soy, Fish, Cashew, Almond, Sesame, Wheat)
1 packet
Shredded Cabbage Mix
1
Pear
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
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 (2 tbsp 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!
