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Katsu Chicken
Katsu Chicken
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Katsu Chicken

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

Makes 4
Prep Time 25 minutes (plus 10 minutes refrigeration)
Cook Time 15–20 minutes
A Little More Effort
Ingredients
Katsu Sauce:
¼ cup Wattie's Tomato Sauce 50% Less Sugar
1½ Tbsp Lea & Perrins Worcestershire Sauce
1 Tbsp soy sauce
Juice of ½ lemon
1 tsp Dijon mustard
Chicken:
400g skinless chicken breast fillets (2 x 200g pieces)
¼ cup flour, seasoned with salt and pepper
1 large egg, beaten
1 cup panko breadcrumbs
¼ cup vegetable oil
Salad:
2 cups shredded iceberg lettuce
½ red capsicum, deseeded and sliced
1 small Lebanese cucumber, sliced
1 small carrot, cut finely into matchsticks
Gregg's Sesame Seeds to garnish
Eta Thick & Creamy Mayonnaise (to serve)

NUTRITION INFORMATION

Avg. Quantity per Serving Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
To make the Katsu Sauce: Whisk together the Wattie's Tomato Sauce 50% Less Sugar, Lea & Perrins Worcestershire Sauce, soy sauce, lemon juice and Dijon mustard. Set aside.
Step 2
To prepare the Chicken: Cut each chicken breast in half horizontally to form 2 thin fillets.
Step 3
Dip each chicken fillet into the seasoned flour and then into the beaten egg. Coat in the panko crumbs. Refrigerate for 10 minutes, to allow the crumbs to stick.
Step 4
Heat the oil in a frying pan and cook the chicken pieces over low to medium heat for approximately 6-7 minutes on each side or until golden and cooked. Keep warm while preparing the salad.
Step 5
On each plate layer the salad ingredients. Slice the chicken thickly and place on each plate. Spoon the Katsu Sauce over the chicken and garnish with Gregg's Sesame Seeds. Serve with rice and Eta Thick & Creamy Mayonnaise on the side.
Tips
For a great entertaining idea, use chicken tenderloins instead of breast fillets and serve with a generous bowl of Katsu Sauce for dipping.
What do I need?
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¼ cup Wattie's Tomato Sauce 50% Less Sugar
1 ½ Tbsp Lea & Perrins Worcestershire Sauce
1 Tbsp soy sauce
Juice of ½ lemon
1 tsp Dijon mustard
400 g skinless chicken breast fillets (2 x 200g pieces)
¼ cup flour, seasoned with salt and pepper
1 large egg, beaten
1 cup panko breadcrumbs
¼ cup vegetable oil
2 cups shredded iceberg lettuce
½ red capsicum, deseeded and sliced
1 small Lebanese cucumber, sliced
1 small carrot, cut finely into matchsticks
Gregg's Sesame Seeds to garnish
Eta Thick & Creamy Mayonnaise (to serve)
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