Katsu Chicken

Name: Katsu Chicken
Ingredients: 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)

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 serve	Avg. Quantity per 100g

INGREDIENTS

Made with

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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Original recipe yields 4 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1

¼ cup Wattie's Tomato Sauce 50% Less Sugar

2

1 ½ Tbsp Lea & Perrins Worcestershire Sauce

3

1 Tbsp soy sauce

4

Juice of ½ lemon

5

1 tsp Dijon mustard

6

400 g skinless chicken breast fillets (2 x 200g pieces)

7

¼ cup flour, seasoned with salt and pepper

8

1 large egg, beaten

9

1 cup panko breadcrumbs

10

¼ cup vegetable oil

11

2 cups shredded iceberg lettuce

12

½ red capsicum, deseeded and sliced

13

1 small Lebanese cucumber, sliced

14

1 small carrot, cut finely into matchsticks

15

Gregg's Sesame Seeds to garnish

16

Eta Thick & Creamy Mayonnaise (to serve)

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