Easy Crumbed Chicken Katsudon

• 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. 
• Coat chicken in flour mixture, then in the 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 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. 

• Set your air fryer to 200°C. Place crumbed
chicken into air fryer basket and cook until 
golden and cooked through (when no longer 
pink inside), 12-15 minutes.

TIP: No air fryer? 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 and Japanese-style 
dressing in a second medium bowl. Season with 
salt and pepper to taste, then set aside.
• In a small bowl, combine sesame dressing and 
the soy sauce (for the dressing). Set aside.