Crumbed Chicken Katsudon & Herby Omelette

• Meanwhile, place chicken thigh between two 
sheets of baking paper. Pound with a meat mallet or 
rolling pin until an even thickness, about 1cm.
• In a shallow bowl, combine the plain flour and the 
salt. In a second shallow bowl, whisk some of the 
egg (1 egg per 2-3 people). In a third shallow bowl, 
place panko breadcrumbs.
• Dip chicken into flour mixture to coat, then into 
egg, and finally in breadcrumbs. Set aside on 
a plate. 

• Thinly slice spring onion and red radish.
• In a medium bowl, add the remaining egg (1 per 
person), spring onion and the soy sauce (for the 
egg). Whisk to combine.
• In a large frying pan, heat a drizzle of olive oil over 
medium heat. Add egg mixture to pan, then allow 
to set around the edges, 1 minute.
• Gently fold the omelette and allow to finish cooking 
through, 1 minute. Transfer to a second plate. 

• Return frying pan to medium-high heat with enough 
olive oil to coat the base.
• When oil is hot, cook crumbed chicken, in batches, 
until golden and cooked through (when no longer 
pink inside), 3-4 minutes each side.
• Transfer to a paper towel-lined plate. 
TIP: Add extra oil if needed so the schnitzel doesn’t stick 
to the pan! 

• While the chicken is cooking, combine shredded 
cabbage mix, radish and Japanese-style dressing 
in a second medium bowl. Season to taste with salt
and pepper, then set aside.
• In a small bowl, combine the soy sauce (for the 
dressing) and sesame dressing. Set aside.