Japanese-Style Parmesan Chicken Schnitzel
with Katsu Sauce & Radish Slaw- Wheat
- Gluten
- Sesame
- Soy
- Milk
- Eggs
- Fish
- Eggs
- May contain traces of allergens
- Gluten
- Milk
- Soy
- Cashew
- Almond
- Sesame
- Wheat
Give Chicken schnitzel a Japanese-inspired twist by serving it with a killer katsu sauce and crisp radish slaw. it's a crowd-pleasing combo that's surprisingly carb smart. Prepare for repeat requests! *We've replaced the radish in this recipe with cucumber due to local ingredient availability. It'll be just as delicious, just follow your recipe card!* *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
320 g
Chicken Breast
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)
1 packet
Baby Spinach Leaves
1
Pear
1 packet
Katsu Paste
(May be present: Fish, Eggs, Gluten, Milk, Soy, Cashew, Almond, Sesame, Wheat)
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Carrot
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
Not included in your delivery
1 drizzle
olive oil
½ tsp
brown sugar
1 piece
egg
(Contains: Eggs; )
20 g
butter
(Contains: Milk; )
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Thinly slice cucumber into half-moons. Grate the carrot. • Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm-thick.
• In a shallow bowl, add the sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, add panko breadcrumbs. • Coat chicken 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 in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan!
• While the chicken is cooking, combine cucumber, carrot, 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.
• Slice Japanese-style chicken schnitzel. • Divide Parmesan chicken schnitzel and cucumber slaw between plates. • Sprinkle over grated Parmesan cheese. Drizzle katsu sauce over schnitzel to serve. Enjoy!
