Quick Japanese-Style Chicken Schnitzel
with Golden Curry Sauce & Carrot Slaw
- Wheat
- Gluten
- Sesame
- Soy
- Eggs
- Milk
- Eggs
- Milk
- Almond
- Cashew
- Fish
- May contain traces of allergens
- Wheat
- Gluten
- Sesame
- Soy
Give chicken schnitzel a Japanese-inspired twist by serving it with a killer katsu sauce and crisp carrot slaw. it's a crowd-pleasing combo that's simply delicious. Prepare for repeat requests! This recipe is under 650kcal per serving.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten)
320 g
Chicken Breast
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy May be present: Eggs, Milk, Almond, Cashew, Fish)
1 packet
Baby Spinach Leaves
1 packet
Japanese Curry Paste
(Contains: Soy, Wheat, Gluten May be present: Wheat, Almond, Cashew, Eggs, Fish, Milk, Gluten, Sesame, Soy)
1
Carrot
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy)
Not included in your delivery
1 drizzle
olive oil
2 tbs
plain flour
(Contains: Gluten May be present: Wheat)
1 piece
egg
(Contains: Eggs)
20 g
butter
(Contains: Milk)
2 tsp
brown sugar
¼ cup
water
Nutrition
You will need
Cooking Steps
• Grate carrot.
• Roughly chop baby spinach leaves.
• Place chicken breast between two sheets of baking paper. Pound with a
meat mallet or rolling pin until an even thickness, about 1cm thick.
Little cooks: Older kids can help grate the carrot under adult supervision.
• In a shallow bowl, combine sweet soy seasoning and the 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 into 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, in a large bowl, combine carrot, baby spinach,
shredded cabbage mix, Japanese dressing and a drizzle of olive oil.
Season to taste with salt and pepper.
• Wipe out the frying pan, then return to medium-high heat. Cook Japanese
curry paste, the butter, brown sugar and water, stirring, until slightly
reduced, 1-2 minutes. Remove from heat.
• Slice Japanese-style chicken schnitzel.
• Divide chicken schnitzel and carrot slaw between plates.
• Drizzle golden curry sauce over schnitzel to serve. Enjoy!
Little cooks: Add the finishing touch by drizzling over the sauce!
