Crumbed Chicken Katsu With Slaw
Recipe: #32806
June 29, 2019
Categories: Chicken, Almond, Japanese, Oven Bake, Non-Dairy, Flour, Boneless Pieces, Chicken Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.