Japanese-Style Chicken Schnitzel
with Katsu Sauce & Cucumber Slaw- Soy
- Gluten(Wheat)
- Eggs
- Sesame
- Milk
- Eggs
- Fish
- May contain traces of allergens
- Gluten
- Milk
- Sesame
- Soy
- Almond
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.*
Ingredients
1
cucumber
1
carrot
1 packet
chicken breast
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 bag
Shredded Cabbage Mix
1 packet
Japanese Dressing
(Contains: Soy, Gluten(Wheat), Sesame; May be present: Eggs, Fish)
1 packet
Katsu Paste
(May be present: Eggs, Fish, Gluten, Milk, Sesame, Soy, Almond)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs; )
20 g
butter
(Contains: Milk; )
2 tsp
brown sugar
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, place sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, add panko breadcrumbs. • Coat chicken 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 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!
