Chicken katsu with pickled carrot and coriander slaw

Week 2, Saturday

Serves: 4

Time: 40 minutes

Difficulty: Moderate

Vegetarian swap: swap chicken for tofu

Ingredients:

  • 100ml sherry vinegar
  • Pinch of salt & pepper
  • 3 tbsp vegetable oil
  • 2 tsp chopped garlic
  • 280g basmati rice
  • 30g coriander
  • 4 chicken breasts
  • 300g Katsu Curry sauce
  • 2 medium eggs
  • 200g panko bread crumbs
  • 100g carrots

Method

  • 1. Finely slice the carrots into slithers and add to a bowl with the chopped coriander, garlic, sherry vinegar and a dash of cold water. Sit to one side to allow to pickle.
  • 2. Add half the breadcrumbs to a blender and blitz until a fine flour consistency, then add to a flat bowl or plate.
  • 3. Crack the eggs and whisk on another plate. Add the breadcrumbs (un-blitzed) to a third plate.
  • 4. Flatten the individual chicken breasts (one at a time) in a food bag using a rolling pin. This should make the chicken around 10mm thick.
  • 5. Add the oil to a shallow frying pan and bring to a medium high heat, once the oil is sizzling (use a small leave of tissue to test for a sizzle sound).
  • 6. Now dip the chicken into the breadcrumb flour, then the egg and finally into the breadcrumbs. Place the chicken into the oiled pan, cook for 3- minutes on each side, ensuring the chicken is piping hot all the way through.
  • 7. Meanwhile, add the rice to double the quantities of water and bring to the boil. Place a lid on the top and return the heat to low. Cook for a further 10 minutes until the water has disappeared. Do not stir.
  • 8. Heat the curry sauce in a sauce pan until bubbling hot.
  • 9. Serve the rice then the chicken with a covering of the curry sauce. Drain the pickled salad and layer to the side of the chicken.

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