Quick Japanese-Style Double Chicken Schnitzel
with Katsu Sauce & Carrot Slaw
- Wheat
- Gluten
- Sesame
- Soy
- Eggs
- Milk
- Almond
- Cashew
- Fish
- Eggs
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Sesame
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)
640 g
Chicken Breast
1 packet
Japanese Dressing
(Contains: Gluten, Sesame, Soy, Wheat May be present: Almond, Cashew, Fish, Eggs, Milk)
1 packet
Baby Spinach Leaves
1 packet
Japanese Curry Paste
(Contains: Wheat, Gluten, Soy May be present: Milk, Cashew, Gluten, Fish, Eggs, Soy, Wheat, Sesame, Almond)
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 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. 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 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 schsnitzel to serve.
