Japanese-Style Chicken Schnitzel
with Katsu Sauce & Cucumber Slaw
Give chicken schnitzel a Japanese-inspired twist by serving it with a killer katsu sauce and crisp radish slaw. It's a crowd-pleasing combo that's surprisingly carb smart. Prepare for repeat requests!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
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
cucumber
1
carrot
1 packet
chicken breast
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 bag
Shredded Cabbage Mix
1 packet
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
1 packet
Katsu Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
20 g
butter
(Contains Milk; )
2 tsp
brown sugar
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Thinly slice cucumber into half-moons. Grate carrot. • Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm-thick.
• In a shallow bowl, place sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, add panko breadcrumbs. • Coat chicken first in the spice mixture, then the egg and finally in the breadcrumbs. Transfer to a plate. • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook crumbed chicken in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, combine cucumber, carrot, shredded cabbage mix, Japanese dressing and a drizzle of olive oil in a large bowl. Season. • Wipe out the frying pan, then return to medium-high heat. Cook katsu paste, the butter, brown sugar and the water, stirring, until slightly reduced, 1-2 minutes. Remove from heat.
• Slice Japanese-style chicken schnitzel. • Divide chicken schnitzel and cucumber slaw between plates. • Drizzle katsu sauce over schnitzel to serve. Enjoy!