Chicken Katsu with Shredded Cabbage and Lemon
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Ingredients
- 4 chicken breast fillets
- 40 g plain flour
- 2 egg, beaten
- 100 g panko breadcrumbs
- 250 ml vegetable oil
- 300 g white cabbage, finely shredded
- 1 lemon
- 300 g sushi rice
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Slice each chicken breast horizontally almost in half and open out flat, or bat out between two sheets of baking paper to an even thickness, and season.
- 3
Coat each piece in the plain flour, then the beaten egg, then press firmly into the panko breadcrumbs.
- 4
Heat the vegetable oil in a large frying pan to about 1cm deep over a medium-high heat. Fry the chicken for 4-5 minutes each side until deep golden and no pink remains inside.
- 5
Drain on kitchen paper, then slice into thick strips.
- 6
Serve over the rice with the shredded cabbage and lemon wedges to squeeze over.
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