Japanese-Style Chicken Schnitzel
with Katsu Sauce & Pea Pod 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.
We’ve replaced the deluxe slaw mix in this recipe with slaw mix and baby spinach leaves due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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.
Ingredients
1 bag
Pea Pods
1 packet
katsu paste
1 packet
chicken breast
1 sachet
Southeast Asian Spice Blend
1 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
slaw mix
1 bag
baby spinach leaves
1 packet
japanese-style 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
Nutritional Values
Utensils
Instructions
• Trim and roughly chop pea pods. • In a medium bowl, combine katsu paste, the brown sugar and 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 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 (when no longer pink inside), 2-4 minutes each side. Transfer to a paper towel-lined plate.
• While the chicken is cooking, combine pea pods, slaw mix, baby spinach leaves, 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 pod slaw between plates. • Drizzle katsu sauce over schnitzel to serve. Enjoy!
