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 
salt. In a second shallow bowl, whisk the egg 
(for the crumb). In a third shallow bowl, place 
panko breadcrumbs.
• Dip chicken into the flour mixture to coat, then into 
the egg and finally into the breadcrumbs. Set aside 
on a plate. 

• Thinly slice spring onion.
• In a medium bowl, add the eggs (for the omelette), 
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 the egg mixture to the 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 crumbed chicken 
doesn’t stick to the pan! 

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