Crumbed Chicken with Katsu Sauce

Take crumbed chicken breasts to a new level with this wonderful Japanese flavoured dish.

Preparation Time: 30 - 55 minutes

Cooking Time: 25 minutes

Ingredients (serves 6)

• 2 tbs soy sauce
• 1 tbs rice wine vinegar
• 2 tsp finely grated fresh ginger
• 1.2kg (about 4 single) chicken breast fillets
• 140g (2 cups) fresh breadcrumbs (made from day-old bread)
• 75g (1/2 cup) plain flour
• 2 eggs, lightly whisked
• Olive oil spray
• Shredded wombok (Chinese cabbage), to serve
• Shredded red cabbage, to serve
• 97% fat-free mayonnaise, to serve
• Lemon wedges, to serve
• Katsu sauce
• 125ml (1/2 cup) tomato sauce
• 60ml (1/4 cup) water
• 2 tbs Worcestershire sauce
• 1 tbs soy sauce
• 1 tbs rice wine vinegar
• 1 tbs caster sugar
• 1 tbs finely grated fresh ginger
• 2 garlic cloves, crushed
• 1/4 tsp ground allspice

Method

1. To make the katsu sauce, combine the tomato sauce, water, Worcestershire sauce, soy sauce, vinegar, sugar, ginger, garlic and allspice in a medium saucepan over medium-low heat. Cook, stirring occasionally, for 10 minutes or until the sauce thickens. Set aside to cool. Transfer to a jug. Cover with plastic wrap and store in the fridge.
2. Combine the soy sauce, vinegar and ginger in a large bowl. Add the chicken and stir to coat. Cover and place in the fridge for 4 hours or overnight to marinate.
3. Line a large baking tray with non-stick baking paper. Place the breadcrumbs on a large plate. Place the flour on a separate plate. Season with salt and pepper. Place the egg in a bowl. Dip the chicken in the flour and shake off excess. Dip in egg, then in the breadcrumbs, pressing firmly to coat. Transfer to the lined tray. Cover and place in the fridge for 30 minutes to chill.
4. Preheat oven to 200°C. Spray the top of the chicken with oil. Cook for 6 minutes. Carefully turn and spray with oil. Cook for a further 6 minutes or until cooked through.
5. Thickly slice the chicken diagonally. Arrange the wombok and red cabbage on a serving platter and top with the chicken. Drizzle over the mayonnaise and katsu sauce. Serve with lemon wedges.

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