Enjoy Japanese at home with this easy chicken katsu recipe. Using a store-bought coleslaw mix, it's a delicious dinner that takes only 30 minutes to make!
- 4 x 200 g chicken breast fillets
- ½ cup plain flour
- Salt and pepper, to taste
- 2 eggs, lightly beaten
- 1 cup corn flakes crumbs
- vegetable oil, for shallow frying
- 2 x 200 g bags coleslaw mix
- ½ cup sliced natural almonds (55g), toasted
- ⅓ cup Japanese mayonnaise
- ¼ cup soy sauce
- 1 tbsp Worcestershire sauce
- ⅓ cup tomato sauce
- 1 tbsp caster sugar
- 1 tsp mustard powder
- Dust chicken in flour seasoned with salt and pepper. Shake away excess. One at a time, dip into eggs. Toss in crumbs, pressing to coat evenly.
- Heat enough oil in a large, deep frying pan to shallow fry, over a medium to high heat. Add chicken. Fry for about 3 minutes on each side, or until golden brown. Transfer to an oven tray lined with baking paper.
- Cook in a moderate oven (180C) for about 10 minutes, or until cooked through.
- Meanwhile, make katsu sauce. Combine all ingredients in a small saucepan. Boil gently, stirring occasionally, for about 2 minutes, or until glossy and slightly thickened. Set aside.
- To make slaw, toss coleslaw with almonds and mayonnaise in a bowl.
- Serve sliced chicken with coleslaw and warm katsu sauce.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||4.8 g|
|Total carbohydrates||34.6 g|
|- Sugars||10.2 g|
|Dietary fibre||9.4 g|