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Crispy Chicken Katsu with Udon Noodles in Curry Soup
50 minPorcje: 2Nutri-Score C€€
C
50 min
50 minCrispy Chicken Katsu with Udon Noodles in Curry Soup
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Składniki
chicken breast (cut into 2 thin cutlets, pounded even)Mięso400 g
saltPrzyprawy3 g
black pepper (freshly ground)Przyprawy2 g
all-purpose flourSpiżarnia60 g
egg (beaten)Nabiał2 kawałki- panko breadcrumbsPiekarnia120 g
- neutral oil (for shallow frying)Spiżarnia500 ml
- chicken bone brothSpiżarnia800 ml
onion (thinly sliced)Warzywa i owoce1 kawałek
garlic (minced)Warzywa i owoce2 kawałki
ginger (grated)Warzywa i owoce15 g
curry powderPrzyprawy15 g
soy sauceSpiżarnia30 ml
honeySpiżarnia15 ml- coconut milkSpiżarnia200 ml
udon noodles (cooked and drained)Produkty zbożowe400 g
scallion (thinly sliced)Warzywa i owoce2 kawałki
na porcję
Wartości odżywcze
968kcal
- Węglowodany
- 105 g
- Białko
- 53 g
- Tłuszcz
- 38 g
czego użyjesz
Przybory
Patelnia
Rondel
Miska ×3
Szczypce kuchenne
Termometr kuchenny
krok po kroku
Przygotowanie
- Krok 1
Prepare the chicken
- Season the chicken cutlets with salt and pepper.
- Set up three bowls with flour, beaten egg and panko.
- Coat each cutlet in flour, then egg, then press firmly into the panko.
- Krok 2
Fry the katsu
- Heat the oil in a frying pan to 170 °C.
- Fry the cutlets until deep golden and cooked through, turning once.
- Drain on a rack and slice into strips.
- Krok 3
Start the curry broth
- Sauté the onion in a little oil until soft and translucent.
- Add the garlic, ginger and curry powder and cook until fragrant.
- Krok 4
Simmer the soup
- Pour in the bone broth and bring to a gentle simmer.
- Stir in the soy sauce, honey and coconut milk.
- Simmer until the broth is rich and slightly thickened.
- Krok 5
Assemble the bowls
- Divide the cooked udon noodles between bowls.
- Ladle the curry broth over the noodles.
- Top with the sliced chicken katsu and scatter with scallions.