Japanese-Style Chicken Schnitzel
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Japanese-Style Chicken Schnitzel

Japanese-Style Chicken Schnitzel

with Katsu Sauce & Pea Slaw

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:
Kid Friendly
Over 30g protein
Under 650kcal
Under 30g carbs
Quick
Allergens:
Egg
Gluten
Wheat
Sesame
Soy

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;)

1 packet

mixed sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 bag

shredded cabbage mix

1 sachet

Southeast Asian Spice Blend

1 packet

Japanese dressing

(Contains Sesame, Soy;)

Not included in your delivery

olive oil

1 tsp

brown sugar

⅓ cup

water

1

egg

(Contains Egg;)

20 g

butter

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Nutritional Values

Energy (kJ)2335 kJ
Fat28 g
of which saturates8.8 g
Carbohydrate28.4 g
of which sugars9.8 g
Protein46.2 g
Sodium1396 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• While the chicken is cooking, in a large bowl, combine pea pods, shredded cabbage mix, Japanese style dressing and a drizzle of olive oil. 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.

4
4

• Slice Japanese-style chicken schnitzel. • Divide schnitzel and pea slaw between plates. • Drizzle katsu sauce over schnitzel to serve. Enjoy!