House of Asia > Recipes > Chicken Katsu in Panko Bread

Chicken Katsu in Panko Bread

30 min.

4 servings

slightly spicy

4.6 / 5. Number of votes: 18

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Looking for a dinner recipe you can prepare in just half an hour? This one is perfect for you. Culinary Practice They've prepared their own chicken version of katsu cutlets. The combination of vegetables and meat is very filling, and the sweet and spicy flavor of the Tonkatsu sauce adds a unique aroma to the dish.

Chicken Vegetables Rice Japanese 15-30 minutes

Ingredients

100 gr panko breadcrumbs
200 gr sushi rice
50 ml Tonkatsu sauce
1 teaspoon sesame (white or black)
500 g chicken breast fillets
1 egg
1 tablespoon of flour
2 tablespoons of oil
200 g shredded cabbage (white and red)
2 field cucumbers, cut into half-slices
1 cup edamame beans
Pea leaves (optional)

Additions to cabbage:

2 tablespoons rice vinegar
1 teaspoon coconut sugar
1 tablespoon chopped chives
pinch of salt

Chicken spices: salt, pepper, sweet paprika

A method of preparing

Cook the sushi rice according to the package instructions. Season the meat with salt, pepper, and paprika. Dust with flour and coat in egg, then in panko breadcrumbs. Fry in oil until golden brown, then transfer to a baking sheet and bake in an oven preheated to 170 degrees Celsius (350 degrees Fahrenheit). Bake for 12-15 minutes, depending on the thickness of the fillets.
Combine shredded cabbage with a pinch of salt, rice vinegar, sugar, and chives. Chop the cucumbers. Shell the edamame beans.
To form a mound of rice, line a bowl with plastic wrap, add a spoonful of rice, and gently press down. Transfer to a plate, invert the bowl, and remove the plastic wrap. Sprinkle the mound with sesame seeds.
Arrange the vegetables and beans on a plate. Remove the fillets from the oven and let them rest for 2 minutes. Then slice them and place them on a plate. Drizzle with the tonkatsu sauce.

TIP: You can immediately divide the chicken fillets into 4 portions by cutting each in half crosswise. Then, reduce the baking time to 6-7 minutes or fry them in a pan, reducing the heat or heat.
TIP: You can replace coconut sugar with xylitol.