Japanese-Style Chicken Schnitzel
with Katsu Sauce & Cucumber Slaw
Give chicken schnitzel a Japanese-inspired twist by serving it with a killer katsu sauce and crisp cucumber 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 and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
Carrot
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
Not included in your delivery
½ tbs
brown sugar
20 g
butter
(Contains: Milk; )
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs; )
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Thinly slice cucumber into half-moons. Grate 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, place panko breadcrumbs. • Coat chicken in the seasoning, 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.
• 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 chicken schnitzel and cucumber slaw between plates. • Drizzle katsu sauce over schnitzel to serve. Enjoy!
