Japanese-Style Chicken Schnitzel
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Japanese-Style Chicken Schnitzel

Japanese-Style Chicken Schnitzel

with Katsu Sauce & Pear-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.

Tags:
Kid Friendly
•Over 30g protein
•Calorie Smart
•Climate Superstar
Allergens:
Gluten
•Egg
•Gluten(Wheat)
•Sesame
•Soy
•Milk

The quantities provided above are averages only.

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

pear

1 packet

chicken breast

1 sachet

Garlic & Herb Seasoning

1 packet

panko breadcrumbs

(Contains Gluten(Wheat); )

1 packet

Shredded Cabbage Mix

1 packet

Japanese Dressing

(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )

1 packet

Katsu Paste

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

Not included in your delivery

olive oil

1 tbs

plain flour

(Contains Gluten; )

1

eggs

(Contains Egg; )

20 g

butter

(Contains Milk; )

2 tsp

brown sugar

¼ cup

water

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Nutrition Values

Energy (kJ)2457 kJ
Fat22.7 g
of which saturates8.1 g
Carbohydrate46.6 g
of which sugars23.2 g
Dietary Fibre9.8 g
Protein48.2 g
Sodium1590 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 Frying Pan

Cooking Steps

1
1

• Thinly slice radish. Grate carrot. Thinly slice pear into sticks. • 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 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.

3
3

• While the chicken is cooking, combine radish, pear, 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!