Katsu Chicken

It’s so easy to make when you know how! Here’s our Kiwi version of this Japanese favourite.

Prepare the Katsu sauce by whisking together Wattie’s Tomato Sauce 50% Less Sugar, Lea & Perrins Worcestershire Sauce, soy sauce, lemon juice and dijon mustard. Set aside.
Cut each chicken breast in half horizontally to form 2 thin fillets. Repeat with each chicken breast.
Dip the chicken into the seasoned flour and then into the beaten egg. Coat in panko crumbs. Refrigerate for 10 minutes, to allow the crumbs to stick.
Heat oil in a frying pan and cook chicken pieces over a medium to low heat for approximately 6-7 minutes on each side until golden and cooked. Keep warm while preparing the salad.
On each plate or pasta-type bowl, layer the shredded lettuce, red capsicum, cucumber and carrot. Serve with Eta Thick & Creamy Mayonnaise. Slice the chicken thickly and place on the plate. Spoon the katsu dressing over the chicken. Serve with rice and garnish with sesame seeds.

Try chicken tenderloins instead of breast and serve with a generous bowl of katsu sauce for dipping. This is a great idea for entertaining!