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Crispy Chicken Katsu with Cabbage Salad and Japanese Curry
45 minServes 4Nutri-Score C€€
C
45 min
45 minCrispy Chicken Katsu with Cabbage Salad and Japanese Curry
what you need
Ingredients
chicken breast (sliced into cutlets, pounded thin)Meat600 g
flour (for dredging)Pantry100 g
eggs (beaten)Dairy2 pieces
panko breadcrumbsPantry150 g- vegetable oil (for frying)Pantry500 ml
saltSpices5 g
black pepper (ground)Spices2 g
white cabbage (finely shredded)Produce300 g
carrot (julienned)Produce1 piece- rice vinegarPantry15 ml
- sesame oilPantry10 ml
- Japanese curry rouxPantry100 g
onion (sliced)Produce1 piece
potato (peeled and cubed)Produce2 pieces- carrot (sliced)Produce1 piece
waterOther600 ml
cooked rice (for serving)Grains600 g
per serving
Nutrition
569kcal
- Carbs
- 53 g
- Proteins
- 36 g
- Fat
- 24 g
what you’ll use
Tools
Frying pan
Saucepan
Mixing bowl ×3
Tongs
Kitchen thermometer
step by step
Method
- Step 1
Prepare the chicken
- Slice the chicken breasts into cutlets and pound them thin.
- Season both sides with salt and pepper.
- Step 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.
- Step 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.
- Step 4
Make the cabbage salad
- Toss the shredded cabbage and carrot with rice vinegar, sesame oil, salt and pepper.
- Set aside to soften slightly.
- Step 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.
- Step 6
Serve
- Serve the sliced katsu over rice with the cabbage salad and curry alongside.