35min 4 ppl
Chicken Katsu
31 minutes
4 people
Medium31–60 min or 7–12 steps
31 min · 6 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 30g
Carbs 26g
Fats 22g
About this dish
Flattened chicken breast coated in panko and fried until deeply crisp, sliced to show the juicy white meat inside. Lighter than tonkatsu, just as satisfying.
Allergy Info
Gluten, Eggs, Soya, Mustard
Diet Info
Meat
Before you start
Ready-made is fine, or make your own.
- Tonkatsu Sauce100 mlstart 6 minutes aheadMake your own
Ingredients
Fresh Produce
- Cabbagefinely shredded200 g
Meat & Poultry
- Chicken Breast4 breasts600 g
Dairy & Eggs
- Eggsbeaten2
Dried Goods
- Plain flour40 g
- Panko breadcrumbs120 g
Oils & Condiments
- Vegetable Oilfor deep frying500 ml
- Ready-made tonkatsu sauce100 ml
Utensils
- Large saucepan
- Meat thermometer
Method
1
Butterfly and flatten each chicken breast to an even 1.5 cm thickness between sheets of cling film.
Approx. 6 minutes
2
Season with salt and pepper, then coat each in flour, dip in beaten egg, and press into panko breadcrumbs to coat evenly.
Approx. 6 minutes
3
Heat the vegetable oil in a large saucepan to 180°C.
Approx. 3 minutes
4
Deep-fry the chicken for 4 minutes on each side until golden and a meat thermometer reads 74°C at the centre.
Approx. 8 minutes
5
Drain on kitchen paper and rest for 2 minutes before slicing into strips.
Approx. 4 minutes
6
Finely shred the cabbage and pile it alongside the sliced chicken, with the tonkatsu sauce for drizzling.
Approx. 4 minutes
