Chicken Katsu Recipe Kit Recipe

About this recipe

Enjoy the crispy and flavorful delight of homemade Chicken Katsu, a perfect choice for a quick and satisfying meal. This recipe guides you through creating golden-brown, breaded chicken cutlets using fresh chicken breast, eggs, flour, and breadcrumbs for a deliciously savory taste. Pair the crunchy chicken with thinly sliced organic cabbage and a drizzle of tomato ketchup for a balanced dish inspired by Japanese cuisine. With simple step-by-step instructions and high-quality ingredients, you can easily prepare this restaurant-worthy meal in the comfort of your own kitchen. Whether baked or shallow-fried with olive oil, the result is tender and juicy chicken coated in a perfectly crisp breadcrumb crust. A touch of dark soy sauce adds depth to the flavor, making it ideal for lunch, dinner, or even a special occasion. This recipe is sure to impress family and friends, offering a comforting and satisfying meal that’s easy to make. Bring the taste of Chicken Katsu to your table and enjoy a dish that’s both delicious and stress-free with AnyFeast, your trusted family meal planner.

Ingredients

• - Heinz Tomato Ketchup
• Pack Tray Of 30 Medium Free Range Eggs
• 1 Unit Organic Cabbage White 1 Unit
• NaN Fresh Halal Chicken Breast - Boneless Without Skin
• - Forest Whole Foods Ltd Organic White Breadcrumbs
• 1.5 Kg Best In Plain Flour 1.5 Kg

Instructions

1. 1. Preheat your oven to 180°C (350°F) or prepare a frying pan with enough cooking oil to shallow fry the chicken.
2. 2. Prepare the chicken: Take the chicken breasts and pat them dry with a paper towel. If any additional flavoring is not desired, scrape off any visible seasoning.
3. 3. Set up a breading station: In one bowl, whisk 2-3 eggs until smooth. In a second bowl, add plain flour. In a third bowl, place breadcrumbs.
4. 4. Season the flour: Mix a pinch of ground black pepper, onion powder, and a small amount of black salt into the flour for added flavor.
5. 5. Bread the chicken: Coat each chicken breast in the seasoned flour, then dip it into the whisked eggs, and finally coat it thoroughly in the breadcrumbs. Press the breadcrumbs onto the chicken to ensure an even coating.
6. 6. Cook the chicken: If frying, heat the cooking oil in a pan over medium heat. Fry the breaded chicken breasts for 3-4 minutes on each side until golden brown and fully cooked. If baking, place the breaded chicken on a baking tray and bake for 20-25 minutes, flipping halfway through.
7. 7. Prepare the cabbage: While the chicken is cooking, finely shred the cabbage and set it aside as a fresh side dish.
8. 8. Make the katsu sauce: In a small bowl, mix ketchup with a pinch of black salt and a dash of water to create a simple dipping sauce. Adjust the consistency and seasoning to taste.
9. 9. Assemble the dish: Serve the cooked chicken katsu alongside the shredded cabbage. Drizzle the katsu sauce over the chicken or serve it on the side for dipping.
10. 10. Optional: Garnish with additional ground black pepper or onion powder for extra flavor.