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Crispy Chicken Katsu with Cabbage Salad and Japanese Curry
Hoofdgerecht

Crispy Chicken Katsu with Cabbage Salad and Japanese Curry

45 minVoor 4Nutri-Score C€€
van @jessalynleanne1 import0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • chicken breast (sliced into cutlets, pounded thin)Vlees600 g
  • flour (for dredging)Voorraadkast100 g
  • eggs (beaten)Zuivel2 stukken
  • panko breadcrumbsVoorraadkast150 g
  • vegetable oil (for frying)Voorraadkast500 ml
  • saltKruiden en specerijen5 g
  • black pepper (ground)Kruiden en specerijen2 g
  • white cabbage (finely shredded)Groente en fruit300 g
  • carrot (julienned)Groente en fruit1 stuk
  • rice vinegarVoorraadkast15 ml
  • sesame oilVoorraadkast10 ml
  • Japanese curry rouxVoorraadkast100 g
  • onion (sliced)Groente en fruit1 stuk
  • potato (peeled and cubed)Groente en fruit2 stukken
  • carrot (sliced)Groente en fruit1 stuk
  • waterOverig600 ml
  • cooked rice (for serving)Granen600 g

per portie

Voedingswaarden

569kcal

Koolhydraten
53 g
Eiwitten
36 g
Vetten
24 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Koekenpan
  • Steelpan
  • Mengkom ×3
  • Keukentang
  • Keukenthermometer

stap voor stap

Bereiding

  1. Prepare the chicken

    • Slice the chicken breasts into cutlets and pound them thin.
    • Season both sides with salt and pepper.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 5

  6. Serve

    • Serve the sliced katsu over rice with the cabbage salad and curry alongside.
    Stap 6
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