Ingredients
- 4 (800 grams) boneless skinless chicken breasts (4 x 200 gram fillets)
- 1/2 cup plain flour
- Salt. to taste
- Pepper, to taste
- 2 eggs, lightly beaten
- 1 cup corn flakes crumbs
- Vegetable oil, for shallow frying
- 1 package (400 gram) coleslaw mix
- 1/2 cup almonds, sliced (natural and toasted, 55 grams)
- 1/3 cup mayonnaise (Japanese mayonnaise)
- FOR KATSU SAUCE
- 1/4 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1/3 cup tomato sauce
- 1 tablespoon caster sugar
- 1 teaspoon mustard powder
How to Make
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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.
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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.
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Step 3: Cook in a moderate oven (180C) for about 10 minutes, or until cooked through.
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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.
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Step 5: To make slaw, toss coleslaw with almonds and mayonnaise in a bowl.
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Step 6: Serve sliced chicken with coleslaw and warm katsu sauce.
We hope you enjoy this recipe!
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