Quick Japanese-Style Chicken Schnitzel
with Katsu Sauce & Pea Slaw- Eggs
- Gluten
- Wheat
- Sesame
- Milk
- Soy
- May contain traces of allergens
- Soy
- Gluten
- Milk
- Peanuts
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Give chicken schnitzel a Japanese-inspired twist by serving it with a killer katsu sauce and crisp snow pea slaw. It's a crowd-pleasing combo that's surprisingly carb smart. Prepare for repeat requests! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1 bag
Pea Pods
1 packet
katsu paste
1 packet
chicken breast
¾ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
mixed sesame seeds
(Contains: Sesame; May be present: Soy, Gluten, Milk, Peanuts, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 bag
shredded cabbage mix
1 packet
Japanese dressing
(Contains: Sesame, Soy;)
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
1 tsp
brown sugar
⅓ cup
water
1
egg
(Contains: Eggs;)
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Trim and roughly chop pea pods. • In a medium bowl, combine katsu paste, the brown sugar and the water. Set aside. • Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm.
• In a shallow bowl, add Southeast Asian spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs (see ingredients) and mixed sesame seeds. • Dip chicken into spice mixture to coat, then into the egg, and finally in the breadcrumb mixture. Transfer to a plate. • In a large frying pan, heat enough olive oil to coat the base over medium-high heat. Cook chicken in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
• While the chicken is cooking, combine pea pods, shredded cabbage mix, Japanese style dressing and a drizzle of olive oil in a large bowl. Season with salt and pepper. Set aside. • Wash frying pan and return to medium-high heat. Cook katsu mixture and the butter, whisking, until slightly thickened, 2-3 minutes. Remove from heat.
• Slice Japanese-style chicken schnitzel. • Divide schnitzel and pea slaw between plates. • Drizzle katsu sauce over schnitzel to serve. Enjoy!
