Crumbed Chicken Katsudon & Herby Omelette
with Japanese Slaw & Pickled Ginger
- Wheat
- Gluten
- Sesame
- Soy
- Eggs
- Gluten
- Soy
- May contain traces of allergens
- Wheat
- Milk
It’s pretty tough to beat the rich flavour and crispy texture of Japanese-style katsu. In this riff on the dish, we coat chicken thigh in a panko crust, then shallow-fry until crunchy and golden brown on the outside and juicy inside. Pair with a fluffy omelette for satisfaction, guaranteed.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
330 g
Chicken Thigh
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Mixed Salad Leaves
2 packet
Pickled Ginger
2 packet
Sesame Dressing
(Contains: Wheat, Gluten, Sesame, Soy, Eggs; May be present: Milk.)
1 packet
Shredded Cabbage Mix
1
Spring Onion
Not included in your delivery
1 drizzle
olive oil
1 cup
water
2 tbs
flour
(Contains: Gluten; May be present: Wheat.)
¼ tsp
salt
3 piece
egg
(Contains: Eggs;)
1 tsp
soy sauce (for the egg)
(Contains: Soy; May be present: Gluten.)
2 tbs
olive oil
Utensils
Cooking Steps
• In a medium saucepan, add the water and bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat. • Keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek.
- 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 for 2 people / 2 for 4 people). In a third shallow bowl, place panko breadcrumbs with olive oil (2tbs for 2 people / 1/4 cup for 4 people).
- Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
• Thinly slice spring onion. • In a medium bowl, add the remaining egg (2 for 2 people / 4 for 4 people), 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.
- Set your air fryer to 200°C. Place crumbed chicken into air fryer basket and cook, turning halfway, until golden and cooked through, 12-15 minutes.
NO AIR FRYER? Cook schnitzel in a large frying pan with enough olive oil to coat the base over medium-high heat, until golden and cooked through, 3-4 mins each side.
• While the chicken is cooking, combine shredded cabbage mix, mixed salad leaves and Japanese style dressing in a second medium bowl. Season to taste, then set aside.
• Slice the crumbed chicken. Slice spring onion omelette in half. • Divide rice and Japanese slaw between plates. Top with spring onion omelette and chicken. Drizzle with sesame dressing. • Garnish with pickled ginger. Enjoy!
