Katsu chicken with cabbage

Katsu chicken with cabbage

Total: 35 min. | Active: 35 min.
lactose-free

Ingredients

for 4 person

Sauce
½ dl Worcestershire sauce
2 tbsp water
1 tbsp soy sauce
1 tbsp white wine
½ tbsp coarse cane sugar
pitted prunes, coarsely chopped
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
egg
2 tbsp white flour
chicken carbonnade
½ tsp salt
a little  pepper
  oil, for frying

How it's done

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.

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