Quick Japanese-Style Chicken Schnitzel

Name: Quick Japanese-Style Chicken Schnitzel with Katsu Sauce & Pea Slaw
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1 bag Pea Pods; 1 packet katsu paste; 1 tsp brown sugar; ⅓ cup water; 1 packet chicken breast; 1 egg; ¾ packet panko breadcrumbs; 1 packet mixed sesame seeds; 1 bag shredded cabbage mix; 20 g butter; 1 packet Japanese dressing; 1 sachet Southeast Asian Spice Blend

with Katsu Sauce & Pea Slaw

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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.

Tags:

Calorie Smart

•Under 30g carbs

•Kid Friendly

•Climate Superstar

Allergens:

Eggs

•Gluten

•Wheat

•Sesame

•Milk

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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: Gluten, Milk, Peanuts, Soy, 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

egg

(Contains: Eggs;)

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)2354 kJ

Fat29.1 g

of which saturates9.1 g

Carbohydrate28.4 g

of which sugars9.8 g

Protein44.9 g

Sodium1403 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• 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.