Quinoa Crumbed Chicken Katsu with japanese slaw

Quinoa Crumbed Chicken Katsu with japanese slaw

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, March 10, 2019.
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Ingredients

Chicken Katsu

  • 1 pack lean chicken breast steaks
  • 1 pack katsu dusting spices
  • 2 tsp soy sauce
  • 1 egg
  • 1 pack quinoa katsu crumb

Japanese Slaw

  • 1 broccoli, finely chopped
  • 1 carrot, grated
  • 1 pack broccoslaw
  • 1 pack grapefruit and tamari vinaigrette

To Serve

  • 1 pack wasabi crème

Steps

  1. Bring a full kettle to the boil.
  2. Prep & cook chicken. Pat chicken dry, season and coat in katsu dusting spices. Place soy sauce and egg in a shallow bowl and whisk. Place quinoa katsu crumb in another bowl. Coat chicken in egg (shaking off excess), then coat in crumb and season.
  3. Heat 1 1/2 tsp oil in a fry-pan on low-medium heat. Cook chicken, in baches, for 4-5 minutes each side, until golden and cooked through. Rest, uncovered before slicing thinly.
  4. Cook broccoli. Place broccoli in a heat-proof bowl and cover with boiling water. Leave for about 5 minutes, until bright green and tender. Drain and rinse under cold water to cool. Drain well.
  5. Prep slaw. Toss broccoli in a bowl with carrot, slaw and grapefruit and tamari vinaigrette. Season to taste.
  6. Serve katsu with slaw and wasabi crème.

Nutritional Information

Energy 1868 kj
446 kcal
Protein 42.4g
Carbohydrate 19.9g
Fat 20.4g