Quick Sesame Chicken Schnitzel & Katsu Sauce
with Charred Corn Slaw & Japanese Dressing
The golden crunch of a crumbed chicken schnitzel can never be beaten. Dazzle at the dinner table with two superb sauces, a dark katsu sauce for the chicken and a Japanese dressing to elevate the charred corn slaw to new heights.
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 tin
sweetcorn
1 packet
baby leaves
½ sachet
Seasoning Blend
1 packet
panko breadcrumbs
(Contains Gluten; )
1 sachet
mixed sesame seeds
(Contains Sesame; )
1 packet
chicken breast
1 sachet
Katsu Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Shredded Cabbage Mix
1 sachet
Japanese Dressing
(Contains Sesame, Soy; )
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
½ cup
water
1 tsp
brown sugar
10 g
butter
(Contains Milk; )
1 tsp
sesame oil
(Contains Sesame; )
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Instructions
• Drain sweetcorn. Roughly chop baby leaves. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm-thick. • In a shallow bowl, combine the plain flour and seasoning blend (see ingredients). In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and mixed sesame seeds. • Dip chicken first in the flour mixture, followed by egg and finally in panko breadcrumbs. Set aside on a plate. • Return frying pan to 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.
• Wipe out the frying pan and return to medium-high heat. Cook katsu paste and the water, stirring, until slightly reduced, 2-3 minutes. • Add the brown sugar and butter and stir to combine. • Meanwhile, add shredded cabbage mix to the charred corn, along with baby leaves, Japanese dressing, the sesame oil and a drizzle of vinegar. • Toss to combine and season to taste.
• Slice the chicken. • Divide sesame crumbed chicken and charred corn slaw between plates. • Drizzle katsu sauce over chicken to serve. Enjoy!
