Crumbed Chicken Katsu With Slaw

Prep Time
Cook Time
Ready In

"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (522.5 g)
  • Calories 759.2
  • Total Fat - 26.2 g
  • Saturated Fat - 7 g
  • Cholesterol - 646.5 mg
  • Sodium - 1834.4 mg
  • Total Carbohydrate - 41 g
  • Dietary Fiber - 3.6 g
  • Sugars - 6.3 g
  • Protein - 85.9 g
  • Calcium - 164.8 mg
  • Iron - 6.3 mg
  • Vitamin C - 34.7 mg
  • Thiamin - 0.4 mg

Step 1

Dust chicken in flour seasoned with salt and pepper and shake away excess and then one at a time, dip into eggs and toss in crumbs, pressing to coat evenly.

Step 2

Heat enough oil in a large, deep frying pan to shallow fry, over a medium to high heat and add chicken and fry for about 3 minutes on each side, or until golden brown and transfer to an oven tray lined with baking paper.

Step 3

Cook in a moderate oven (180C) for about 10 minutes, or until cooked through.

Step 4

Meanwhile, make katsu sauce and combine all ingredients in a small saucepan and boil gently, stirring occasionally, for about 2 minutes, or until glossy and slightly thickened and set aside.

Step 5

To make slaw, toss coleslaw with almonds and mayonnaise in a bowl.

Step 6

Serve sliced chicken with coleslaw and warm katsu sauce.

Tips & Variations

No special items needed.