Japanese-style katsu: breaded, crisp-fried chicken breast served with a ketchup and soy sauce drizzle and finely shredded raw cabbage. A high-protein main dish.
Ingredients
Instructions
- 1
Shred the cabbage very finely with a sharp knife and keep it in the fridge. Mix the ketchup and soy sauce in a small bowl to make the sauce.
- 2
Slice the chicken breasts in half horizontally to 1-1.5 cm thick; season with the salt and pepper.
- 3
Put the flour, beaten eggs and breadcrumbs in separate plates; coat the chicken in flour, then egg, then press into the breadcrumbs.
- 4
Heat the oil in a deep pan to 170 °C; fry the chicken for 3-4 minutes per side until golden and cooked through. Rest on a wire rack or paper towels for 2 minutes.
- 5
Slice the katsu into 2 cm strips and serve with the cabbage, drizzled with the sauce.
Nutrition
Per serving
| Calories | 545 kcal |
|---|---|
| Protein | 38 g |
| Carbs | 31 g |
| Fat | 30 g |
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