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Crunchy chicken katsu

  • 0:25 Prep
  • 0:10 Cook
  • 4 Servings

Ingredients

  • 1/3 cup tomato sauce
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon Dijon mustard
  • 2 large chicken breast fillets
  • 1/4 cup plain flour
  • 1 egg
  • 1 cup panko breadcrumbs
  • 2 tablespoons vegetable oil
  • 3 cups shredded iceberg lettuce
  • 1 telegraph cucumber, halved lengthways, sliced diagonally
  • 1 avocado, thinly sliced
  • 1 tablespoon lemon juice
  • 1 green onion, thinly sliced
  • Medium-grain rice, cooked, to serve
  • Sesame seeds, toasted, to serve
  • Lemon wedges, to serve

Method

  • 1
    Combine tomato sauce, Worcestershire sauce, soy sauce and mustard in a bowl. Set aside until required.
  • 2
    Cut each chicken breast in half horizontally to form 2 thin fillets.
  • 3
    Place flour on a plate. Season with salt and pepper. Whisk egg and 1 tablespoon water in a shallow bowl. Place breadcrumbs on a plate. Toss 1 piece of chicken in flour to coat. Dip in egg mixture, then toss in breadcrumbs, pressing to secure. Place onto a plate. Repeat with remaining chicken.
  • 4
    Heat vegetable oil in a large frying pan over medium heat. Cook chicken for 3 to 4 minutes each side or until golden and cooked through, adding extra oil if needed. Transfer chicken to a board. Cool for 2 minutes. Thickly slice.
  • 5
    Place lettuce, cucumber, avocado and lemon juice in a large bowl. Toss gently to combine. Drizzle chicken with sauce and sprinkle with green onion. Serve with salad, rice, sesame seeds and lemon wedges.

Source: taste.com.au

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