Quick Japanese-Style Chicken Schnitzel
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Quick Japanese-Style Chicken Schnitzel

Quick Japanese-Style Chicken Schnitzel

with Katsu Sauce & Radish Slaw

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!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Kid Friendly
Over 30g protein
Under 650kcal
Under 40g carbs
Quick
Climate Superstar
Allergens:
Gluten
Soy
Egg
Milk
Sesame

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

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

radish

1

carrot

1 packet

chicken breast

1 sachet

Sweet Soy Seasoning

(Contains Gluten, Soy; )

1 packet

panko breadcrumbs

(Contains Gluten; )

1 bag

Shredded Cabbage Mix

1 packet

Katsu Paste

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

Japanese Dressing

(Contains Sesame, Soy; )

Not included in your delivery

olive oil

1

egg

(Contains Egg; )

20 g

butter

(Contains Milk; )

½ tbs

brown sugar

¼ cup

water

sideBannerName

Nutrition Values

Energy (kJ)2161 kJ
Fat20.3 g
of which saturates8.1 g
Carbohydrate40 g
of which sugars17.7 g
Dietary Fibre10.9 g
Protein42.8 g
Sodium1561 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.

Utensils

Large Non-Stick Pan

Instructions

1
1

• Thinly slice radish. 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.

2
2

• 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 (see ingredients). • 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! TIP: Chicken is cooked through when it's no longer pink inside.

3
3

• While the chicken is cooking, combine radish, 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.

4
4

• Slice Japanese-style chicken schnitzel. • Divide chicken schnitzel and radish slaw between plates. • Drizzle katsu sauce over schnitzel to serve. Enjoy!