Skip to content
Menu
Crispy Chicken Katsu with Cabbage Salad and Japanese Curry
Plato principal

Crispy Chicken Katsu with Cabbage Salad and Japanese Curry

45 minPara 4Nutri-Score C€€
de @jessalynleanne1 importación0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • chicken breast (sliced into cutlets, pounded thin)Carne600 g
  • flour (for dredging)Despensa100 g
  • eggs (beaten)Lácteos2 piezas
  • panko breadcrumbsDespensa150 g
  • vegetable oil (for frying)Despensa500 ml
  • saltEspecias5 g
  • black pepper (ground)Especias2 g
  • white cabbage (finely shredded)Frutas y verduras300 g
  • carrot (julienned)Frutas y verduras1 pieza
  • rice vinegarDespensa15 ml
  • sesame oilDespensa10 ml
  • Japanese curry rouxDespensa100 g
  • onion (sliced)Frutas y verduras1 pieza
  • potato (peeled and cubed)Frutas y verduras2 piezas
  • carrot (sliced)Frutas y verduras1 pieza
  • waterOtro600 ml
  • cooked rice (for serving)Cereales600 g

por ración

Nutrición

569kcal

Carbohidratos
53 g
Proteínas
36 g
Grasas
24 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Cazo
  • Bol ×3
  • Pinzas de cocina
  • Termómetro de cocina

paso a paso

Preparación

  1. Prepare the chicken

    • Slice the chicken breasts into cutlets and pound them thin.
    • Season both sides with salt and pepper.
    Paso 1

  2. Set up the breading station

    • Place the flour, beaten eggs and panko in three separate bowls.
    • Coat each cutlet in flour, then egg, then press firmly into the panko.
    Paso 2

  3. Fry the katsu

    • Heat the oil in a frying pan to about 170 °C.
    • Fry the cutlets until deep golden and cooked through, turning once.
    • Drain on paper towels and slice into strips.
    Paso 3

  4. Make the cabbage salad

    • Toss the shredded cabbage and carrot with rice vinegar, sesame oil, salt and pepper.
    • Set aside to soften slightly.
    Paso 4

  5. Cook the Japanese curry

    • Sauté the onion in a saucepan until soft.
    • Add the potato, carrot and water and simmer until the vegetables are tender.
    • Turn off the heat, stir in the curry roux until dissolved, then simmer briefly to thicken.
    Paso 5

  6. Serve

    • Serve the sliced katsu over rice with the cabbage salad and curry alongside.
    Paso 6
Obtener Mezze