Chicken Katsu

45 min · Easy · Serves 1

600 kcal per serving · 45g protein

A golden panko-crusted chicken cutlet with crisp shredded cabbage and quick homemade tonkatsu sauce.

Ingredients

• 150 g Chicken Breast
• 20 g All-Purpose Flour
• 1 egg Eggs
• 40 g Breadcrumbs
• 80 g Cabbage
• 1 tbsp Ketchup
• 1 tsp Worcestershire Sauce
• 250 ml Neutral oil
• 2 g Salt
• 1 g Black pepper

Method

1. Flatten the chicken

   

   Butterfly the chicken breast — cut it almost in half horizontally and open it out flat like a book — then gently flatten it to an even thickness with a rolling pin or the base of a heavy pan. Season with salt and pepper.

2. Bread it

   

   Dredge the cutlet in flour — drag it through for a light, all-over dusting — then dip it in the beaten egg, and press it firmly into the breadcrumbs so they stick everywhere.

3. Shallow-fry

   

   Fry the cutlet in about a centimeter of hot oil in a wide frying pan over medium heat until deep golden and cooked through, about 4 minutes per side. Lift out and drain on kitchen paper.

4. Whisk the sauce

   

   Stir the ketchup and Worcestershire sauce together into a quick tonkatsu-style sauce.

5. Shred the cabbage

   

   Slice the cabbage as finely as you can and pile it next to the cutlet.

6. Slice and serve

   

   Cut the katsu into strips, drizzle with the sauce and serve with the cabbage (and rice if you like).