Katsu Salad Chicken Bowl (MC)
Ingredients
1 medium-sized chicken fillet, approx. 125g
15g plain flour
½ tsp paprika
¼ tsp garlic granules
Black pepper to taste
1 egg, beaten
20g panko breadcrumbs
Katsu Sauce:
1 tsp olive oil
¼ onion, diced
½ carrot, diced
1 tsp curry powder
¼ low sodium chicken stock cube, made up to 125ml
1 tsp smooth peanut butter
½ tbsp soy sauce
Salad:
½ carrot, peeled into ribbons
¼ cucumber, peeled into ribbons
50g lettuce, sliced
1 tsp fresh lime juice
1 tsp sriracha chilli sauce (optional)
½ tbsp fresh coriander, chopped
¼ lime, in wedges to serve
Instructions:
Preheat oven to 200 °C / 180 °C Fan (400 °F) Gas 6.
Place chicken on a chopping board and cover with cling film then flatten with a rolling pin or meat tenderiser, and beat until the same thickness throughout.
Mix the flour, paprika and garlic together in a bowl and season with black pepper.
In two separate dishes add the beaten egg and panko breadcrumbs.
Dip the chicken into the seasoned flour, dusting off any excess, then into the beaten egg and finally into the panko breadcrumbs.
Place onto a lined baking tray and then into the oven for 20-25 minutes, until cooked through.
To make the sauce start by heating a frying pan with olive oil.
Add in the onion and carrot and fry until cooked through.
Place into a blender with curry powder, stock, peanut butter and soy sauce and blitz until smooth.
Place the katsu sauce into a pan and gently heat through.
To make the salad, mix the carrot and cucumber ribbons with the lettuce, lime juice, chilli sauce (optional) and coriander.
Once the chicken is cooked, serve with the katsu sauce, salad and a wedge of lime.
