Japanese-Style Chicken Schnitzel
with Katsu Sauce & Pear Slaw
Give chicken schnitzel a Japanese-inspired twist by serving it with a killer katsu sauce and crisp pear slaw. It's a crowd-pleasing combo that's simply delicious. Prepare for repeat requests!
This recipe is under 650kcal per serving.
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
Ingredients
1
carrot
1 packet
baby leaves
1
pear
1 packet
chicken breast
1 sachet
Sweet Soy Seasoning
(Contains Gluten, Soy; )
1 packet
panko breadcrumbs
(Contains Gluten; )
1 packet
Shredded Cabbage Mix
1 packet
Japanese Dressing
(Contains Sesame, Soy; )
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
egg
(Contains Egg; )
20 g
butter
(Contains Milk; )
2 tsp
brown sugar
¼ cup
water
2 tbs
plain flour
(Contains Gluten; )
Nutrition Values
Utensils
Instructions
• Grate carrot. Roughly chop baby leaves. Thinly slice pear into wedges. • 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 sweet soy seasoning and plain flour. 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: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, combine carrot, baby leaves, pear, 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 pear slaw between plates. • Drizzle katsu sauce over schnitzel to serve. Enjoy!
