We may be slightly off-key when it comes to karaoke, but our rendition of Japanese tonkatsu – crumbed and fried chicken – hits all the right notes. This star performer features a tasty chicken schnitzel coated with panko and sesame seeds, accompanied by a beautiful rainbow of veggies and tangy Japanese mayo.
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.
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
capsicum
1
carrot
1 bag
green beans
1 packet
mayonnaise
(Contains Egg;)
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
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 packet
chicken breast
1 packet
Japanese dressing
(Contains Sesame, Soy;)
olive oil
20 g
butter
(Contains Milk;)
1.25 cup
water
2 tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
1.5 tsp
soy sauce
(Contains Gluten, Soy;)
1 tsp
salt (for the crumb)
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice red capsicum. Thinly slice carrot into half-moons. Trim and halve green beans. • In a small bowl, combine mayonnaise and Japanese dressing. • Place your hand flat on top of each chicken breast and slice through horizontally, to make two thin steaks.
Little cooks: Take charge by combining the sauces!
• In a shallow bowl, combine the plain flour, the salt (for the crumb) and a pinch of pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs and mixed sesame seeds. • Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. Cook chicken schnitzel in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• Wipe out the pan and return to medium-high heat with a drizzle of olive oil. Add capsicum, carrot, green beans and a splash of water. Cook, stirring, until tender, 4-5 minutes. • Remove pan from heat and add the soy sauce, tossing to coat.
• Thickly slice chicken schnitzels. • Divide the garlic rice between bowls and top with the sliced chicken and veggies. Serve with a dollop of Japanese mayo. Enjoy!