Spiced Chicken Cutlet Burger & Wedges

Name: Spiced Chicken Cutlet Burger & Wedges with Golden Curry Sauce & Creamy Slaw
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Panko Breadcrumbs; 2 Burger Bun; 320 g Chicken Thigh; 1 sachet Curry Powder; 1 packet Japanese Curry Paste; 3 Potato; 1 packet Shredded Cabbage Mix; 1 Radish; 1 drizzle olive oil; 2 tbs plain flour; ¼ tsp salt; 1 piece egg; 1 tsp brown sugar; ¼ cup water; 20 g butter; 1 drizzle rice wine vinegar; 2 tbs Mayonnaise

with Golden Curry Sauce & Creamy Slaw

4.5(9)

Recipe Development TeamUpdated on August 04, 2026

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Calories

1130 kcal

Protein

55.2g protein

Total

30 minutes

Difficulty

Easy

Kid Friendly

Allergens:

Wheat
Gluten
Eggs
Milk
Soy
May contain traces of allergens
Almond
Brazil nut
Cashew
Hazelnut
Macadamia
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Sulphites
Walnut
Fish
Soy
Gluten
Milk
Eggs
Wheat

The golden crunch of a crumbed chicken cutlet between buttery soft buns can never be beaten. Dazzle at the dinner table with two superb sauces, a dark Japanese curry sauce for the pork and a creamy mayo to elevate the slaw to new heights.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten)

Burger Bun

(Contains: Eggs, Gluten, Milk, Soy, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut)

320 g

Chicken Thigh

1 sachet

Curry Powder

1 packet

Japanese Curry Paste

(Contains: Wheat, Gluten, Soy May be present: Cashew, Sesame, Fish, Soy, Gluten, Milk, Almond, Eggs, Wheat)

Potato

1 packet

Shredded Cabbage Mix

Radish

Not included in your delivery

1 drizzle

olive oil

2 tbs

plain flour

(Contains: Gluten May be present: Wheat)

¼ tsp

salt

1 piece

egg

(Contains: Eggs)

1 tsp

brown sugar

¼ cup

water

20 g

butter

(Contains: Milk)

1 drizzle

rice wine vinegar

2 tbs

Mayonnaise

(Contains: Eggs)

Nutrition

Energy (kJ)4710 kJ

Calories1130 kcal

Fat44.4 g

of which saturates13.9 g

Carbohydrate120 g

of which sugars15.6 g

Dietary Fibre12.8 g

Protein55.2 g

Sodium1210 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 Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, place chicken thigh between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. Combine the plain flour and curry powder in a shallow bowl. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture, followed by egg and finally in panko breadcrumbs. Set aside on a plate.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.

• Wipe out and return frying pan to medium heat. Add katsu paste, the brown sugar, water and butter. Cook, stirring, until slightly reduced, 1-2 minutes.

• Halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • Thinly slice radish into half-moons. • In a medium bowl, combine shredded cabbage mix, radish, mayonnaise and a drizzle of rice wine vinegar.