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Asian Chicken Schnitzel and Katsu Sauce
We’ve partnered with Hello Fresh to bring you three healthy and delicious recipes. Today’s recipe is Asian Chicken Schnitzel and Katsu Sauce. Featuring Asian-style chicken schnitzel and crisp Japanese slaw, this meal is easy to cook and high in protein. It’s the perfect dish to eat after your next run or training session!
- 1 container of snow peas
- 2 chicken breasts
- A handful of mixed sesame seeds
- Southeast Asian spice blend
- Katsu paste
- Panko breadcrumbs
- 1 bag of shredded cabbage mix
- Japanese dressing
- Olive oil
- 1/4 tsp salt
- 1 tsp brown sugar
- 1/2 cup water
- 1 egg
- 20g butter
- Trim and thinly slice the snow peas lengthways. In a medium bowl, combine the katsu paste and water.
- Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm.
- In a shallow bowl, combine the Southeast Asian spice blend and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs and mixed sesame seeds. Dip the chicken into the spice mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate.
- Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. Fry the crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel.
- While the chicken is cooking, combine the snow peas, shredded cabbage mix and Japanese dressing in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Wash and dry the frying pan and return to a medium-high heat. Add the katsu mixture and cook, whisking, until slightly reduced, 2-5 minutes. Add the brown sugar and butter and stir to combine.
- Slice the Asian chicken schnitzels. Divide the schnitzel and Japanese slaw between plates. Top the chicken with the katsu sauce.
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