Crunchy chicken katsu

Crunchy chicken katsu

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Crunchy chicken katsu

The ingredient of Crunchy chicken katsu

  1. 1/3 cup tomato sauce
  2. 1 1/2 tablespoons Worcestershire sauce
  3. 1 tablespoon soy sauce
  4. 1 teaspoon Masterfoods Dijon Mustard
  5. 2 big chook breast fillets
  6. 1/four cup simple flour
  7. 1 egg
  8. 1 cup panko breadcrumbs
  9. 2 tablespoons vegetable oil
  10. 3 cups shredded iceberg lettuce
  11. 1 telegraph cucumber, halved lengthways, sliced diagonally
  12. 1 avocado, thinly sliced
  13. 1 tablespoon lemon juice
  14. 1 green onion, thinly sliced
  15. Medium-grain rice, cooked, to serve
  16. Sesame seeds, toasted, to serve
  17. Lemon wedges, to serve

The instruction how to make Crunchy chicken katsu

  1. Combine tomato sauce, Worcestershire sauce, soy sauce and mustard in a bowl. Set apart till required.
  2. Cut every hen breast in half of horizontally to form 2 thin fillets.
  3. Place flour on a plate. Season with salt and pepper. Whisk egg and 1 tablespoon water in a shallow bowl. Place breadcrumbs on a plate. Toss 1 piece of fowl in flour to coat. Dip in egg combination, then toss in breadcrumbs, urgent to cozy. Place onto a plate. Repeat with final hen.
  4. Heat vegetable oil in a big frying pan over medium heat. Cook fowl for three to four mins every facet or till golden and cooked via, adding more oil if needed. Transfer bird to a board. Cool for 2 minutes. Thickly slice.
  5. Place lettuce, cucumber, avocado and lemon juice in a large bowl. Toss gently to mix. Drizzle fowl with sauce and sprinkle with green onion. Serve with salad, rice, sesame seeds and lemon wedges.

Nutritions of Crunchy chicken katsu

fatContent: 796.348 calories
saturatedFatContent: 23.9 grams fat
carbohydrateContent: 4.9 grams saturated fat
sugarContent: 92.4 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 47.9 grams protein
sodiumContent: 145 milligrams cholesterol

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