Katsu Chicken

Another easy but really tasty mid-week chicken meal which can be changed up depending on what salad you've got. The Katsu sauce is really tangy and on its own you think it's a bit much, but with everything else it works really well. So this is our version...

600g boneless, skinless chicken breast

Flour

Salt

2 eggs

1.5 cups panko breadcrumbs

Veg or canola oil

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Pre-heat the oven to 200C.

Pat the chicken dry with paper towels and cut into steaks. To do this, place one hand flat on top of a chicken breast and use a sharp knife to cut it in half horizontally to make 2 thin steaks, trying to keep them of equal thickness.

Mix flour with salt in one dish, whisk eggs in a second dish and place panko crumbs in a third dish. Coat each chicken steak first in flour, then egg, then panko. Set aside on a dry plate.

Heat the oil in a non-stick frying pan on medium heat. Fry chicken in batches, for 1-2 mins on each side and transfer to a lined try and bake for about 5 mins to finish cooking through. Slice chicken steaks to serve.

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Serve the Katsu chicken on rice (could be brown, japanese sushi rice with the vinegar in it, or plain white rice)

With a mixed chopped salad. The last one we did, which was really nice with it, had in it:

- baby spinach leaves

- sweetcorn

- sliced red pepper

- parsley (if I'd had coriander I would have used that)

Dressed with a sesame dressing. Don't forget to drizzle the Katsu sauce and Kewpie mayo over the top, with extra on the table.