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Crispy Chicken Katsu with Cabbage Salad and Japanese Curry
Danie główne

Crispy Chicken Katsu with Cabbage Salad and Japanese Curry

45 minPorcje: 4Nutri-Score C€€
od @jessalynleanne1 importugotowano 0 razy
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Składniki

4 osoby
  • chicken breast (sliced into cutlets, pounded thin)Mięso600 g
  • flour (for dredging)Spiżarnia100 g
  • eggs (beaten)Nabiał2 kawałki
  • panko breadcrumbsSpiżarnia150 g
  • vegetable oil (for frying)Spiżarnia500 ml
  • saltPrzyprawy5 g
  • black pepper (ground)Przyprawy2 g
  • white cabbage (finely shredded)Warzywa i owoce300 g
  • carrot (julienned)Warzywa i owoce1 kawałek
  • rice vinegarSpiżarnia15 ml
  • sesame oilSpiżarnia10 ml
  • Japanese curry rouxSpiżarnia100 g
  • onion (sliced)Warzywa i owoce1 kawałek
  • potato (peeled and cubed)Warzywa i owoce2 kawałki
  • carrot (sliced)Warzywa i owoce1 kawałek
  • waterInne600 ml
  • cooked rice (for serving)Produkty zbożowe600 g

na porcję

Wartości odżywcze

569kcal

Węglowodany
53 g
Białko
36 g
Tłuszcz
24 g
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Przybory

  • Patelnia
  • Rondel
  • Miska ×3
  • Szczypce kuchenne
  • Termometr kuchenny

krok po kroku

Przygotowanie

  1. Prepare the chicken

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

  6. Serve

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