Page 16 - Chicken Recipes Book 1

Katsu chicken

Ingredients
1/3 cup tomato sauce
1½ tbsp. Worcestershire sauce

1 tbsp soy sauce
1 tsp Dijon mustard
2 large chicken breasts fillets
¼ cup plain flour

1 egg
1 cup panko breadcrumbs
2 tbsp veg oil
3 cups iceberg lettuce, shredded
1 telegraph cucumber, halved lengthways, sliced diagonally

1 avocado, sliced thinly
1 tbsp lemon juice
1 green onion, thinly sliced
Medium grain rice, cooked to serve

Lemon wedges, to serve

Method

Combine tomato sauce, Worcestershire sauce, soy sauce, and Dijon mustard in a bowl and
set aside.
Cut each chicken breast in half horizontally to form 2 thin fillets.
Place flour on a plate, season with salt and pepper. Whisk egg and 1 tbsp water in a shallow
bowl. Place breadcrumbs on a plate.
Toss chicken in flour to coat, dip in egg mixture, then toss in breadcrumbs. Repeat with rest
of chicken then place onto a plate.
Heat veg oil in a pan over medium heat.

Cook chicken for 3-4 minutes each side or until golden and cooked through, adding extra oil
if needed.
Transfer to a plate. Cool for 2 mins, slice thickly.
Place lettuce, cucumber, avocado and lemon juice in a bowl.
Toss gently to combine.
Drizzle chicken with sauce and sprinkle with green onion.

Serve with salad, rice and lemon wedges.

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