Chicken Schnitzel Katsu Curry & Rapid Rice
with Creamy Slaw & Spring Onion
Warm, tart and sweet - all words we use to describe luscious katsu sauce, the superhero sidekick of Japanese cuisine! Pour it over a golden crumbed chicken schnitzel with fluffy rice, and watch as every bite becomes a delicious thrill ride.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
panko breadcrumbs
(Contains Gluten; )
1 sachet
curry powder
1 packet
chicken breast
1 packet
Katsu Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains Egg; )
1
spring onion
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
2 tbs
plain flour
(Contains Gluten; )
1 tsp
brown sugar
¼ cup
water
20 g
butter
(Contains Milk; )
drizzle
vinegar (rice wine or white wine)
1 tbs
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Instructions
• Boil the kettle. Grate carrot. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. Drain, rinse with warm water and set aside. • Meanwhile, in a shallow bowl, whisk the egg, plain flour and a pinch of salt until combined. In a second shallow bowl, combine panko breadcrumbs, curry powder and olive oil (2tbs for 2 people / 1/4 cup for 4 people).
TIP: No air fryer? Leave the oil out of the panko mixture!
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, whisk the plain flour, a pinch of salt and egg until combined. In a second shallow bowl, combine panko breadcrumbs, curry powder and olive oil (2tbs for 2 people / 1/4 cup for 4 people). • Dip chicken into egg mixture, and then into mixture. Set aside on a plate.
TIP: No air fryer? Leave the oil out of the panko mixture!
• Set your air fryer to 200°C. Place crumbed chicken into air fryer basket and cook until golden and cooked through, 12-15 minutes. • Meanwhile, heat a large frying pan over medium heat. Add katsu paste, the brown sugar, water and butter. Cook, stirring, until slightly reduced, 1-2 minutes.
TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate. Wipe out frying pan and return to medium heat. Make the sauce as above.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, in a large bowl, combined shredded cabbage mix, carrot, mayonnaise, a drizzle of rice wine vinegar and the sesame oil. Season to taste. • Slice crumbed chicken. • Divide rapid rice between bowls. Top with chicken, katsu sauce and creamy slaw. Sprinkle with spring onion to serve. Enjoy!