Quick Japanese-Style Chicken

Name: Quick Japanese-Style Chicken with Katsu Sauce & Carrot Slaw
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Panko Breadcrumbs; 320 g Chicken Breast Strips; 1 packet Japanese Dressing; 1 packet Baby Spinach Leaves; 1 packet Japanese Curry Paste; 1 Carrot; 1 packet Shredded Cabbage Mix; 1 packet Sweet Soy Seasoning; 1 drizzle olive oil; 2 tbs plain flour; 1 piece egg; 20 g butter; 2 tsp brown sugar; ¼ cup water

with Katsu Sauce & Carrot Slaw

4.5(4)

Recipe Development TeamUpdated on May 14, 2026

Get tasty recipes from just $6 per serving

Calories

621 kcal

Protein

44.8g protein

Total

25 minutes

Difficulty

Easy

High Protein

Allergens:

Wheat
Gluten
Soy
Sesame
Eggs
Milk
Cashew
Fish
Eggs
Milk
Almond
May contain traces of allergens
Sesame
Wheat
Soy
Gluten

Give chicken schnitzel a Japanese-inspired twist by serving it with a killer katsu sauce and crisp carrot slaw. it's a crowd-pleasing combo that's simply delicious. Prepare for repeat requests! This recipe is under 650kcal per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten)

320 g

Chicken Breast Strips

1 packet

Japanese Dressing

(Contains: Soy, Wheat, Gluten, Sesame May be present: Cashew, Fish, Eggs, Milk, Almond)

1 packet

Baby Spinach Leaves

1 packet

Japanese Curry Paste

(Contains: Wheat, Gluten, Soy May be present: Sesame, Cashew, Milk, Wheat, Almond, Eggs, Soy, Fish, Gluten)

Carrot

1 packet

Shredded Cabbage Mix

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy)

Not included in your delivery

1 drizzle

olive oil

2 tbs

plain flour

(Contains: Gluten May be present: Wheat)

1 piece

egg

(Contains: Eggs)

20 g

butter

(Contains: Milk)

2 tsp

brown sugar

¼ cup

water

Nutrition

Energy (kJ)2600 kJ

Calories621 kcal

Fat23.8 g

of which saturates8.2 g

Carbohydrate55.7 g

of which sugars22.5 g

Dietary Fibre3.6 g

Protein44.8 g

Sodium1240 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.

You will need

•Large Non-Stick Pan

Cooking Steps

PDF

• Grate carrot. Roughly chop baby leaves. Thinly slice pear into wedges.

• In a shallow bowl, add sweet soy seasoning and plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, add panko breadcrumbs. • Coat chicken breast strips first in the spice mixture, then the egg and finally in the breadcrumbs. Transfer to a plate. • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook crumbed chicken strips in batches, until golden and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, combine carrot, baby leaves, pear, shredded cabbage mix, Japanese dressing and a drizzle of olive oil in a large bowl. Season. • Wipe out the frying pan, then return to medium-high heat. Cook katsu paste, the butter, brown sugar and the water, stirring, until slightly reduced, 1-2 minutes. Remove from heat.