Katsu chicken with cabbage

Katsu chicken with cabbage

Total: 35 Min. | Active: 35 Min.
lactose-free
Nutritional value / person: 381 kcal
, Fat: 18 g
, Carbohydrate: 27 g
, Protein: 26 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sauce

½ dl Worcestershire sauce
2 tbsp water
1 tbsp soy sauce
1 tbsp white wine
½ tbsp coarse cane sugar
2 pitted prunes, coarsely chopped
1 garlic clove, squeezed
30 g ketchup
1 tbsp sesame seeds, coarsely crushed

Cabbage

2 tbsp lemon juice
1 tbsp sunflower oil
½ tsp salt
350 g white cabbage, cut into thin slices

Chicken

60 g panko breadcrumbs or regular breadcrumbs
2 tbsp sesame seeds
1 egg
2 tbsp white flour
4 chicken carbonnade
½ tsp salt
a little pepper
oil for frying
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How it's done

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Sauce

In a pan, mix the Worcestershire sauce with all the other ingredients up to and including the garlic, bring to the boil and simmer for approx. 2 mins. Stir in the ketchup, puree until smooth, stir in the sesame seeds.

Cabbage

Whisk together the lemon juice and oil, season with salt. Mix in the cabbage.

Chicken

Mix the panko breadcrumbs and sesame seeds in a shallow dish. Beat the egg in a deep bowl and empty the flour into a shallow dish. Season the chicken. Toss the chicken in the flour, shake off the excess, dip in the egg and then in the panko mixture, press firmly on the crumb coating. Heat the oil in a non-stick frying pan. Fry the chicken in batches over a medium heat for approx. 4 mins. on each side. Plate up the chicken with the sauce and the cabbage.

Good to know
Serve with: Rice
Note: This is a twist on the Japanese dish and is not the original recipe.

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