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Chicken katsu with rice & rainbow salad
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125g Cooks’ Ingredients Sushi Rice
1 tsp vegetable or cold-pressed rapeseed oil
1 sachet (from a 150g pack) Cooks’ Ingredients Panko Crumbs
3 tbsp garlic mayonnaise
½ x 390g pack Waitrose
1 Chicken Mini Fillets
1 tbsp plain flour
140g pouch katsu curry sauce
120g pack rainbow side salad
2 tbsp soy, ginger & chilli dressing
1. Preheat the oven to 220°C, gas mark 7. Wash the rice under cold water until the water runs clear. Drain, then put into a medium saucepan with 200ml cold water, plus a pinch of salt. Cover and bring to the boil quickly, stir, then cover again and simmer on the lowest setting for 10 minutes.
2. Have a large, greased baking tray ready. Rub the oil into the panko crumbs until evenly mingled throughout. Season. Loosen the mayo with 2 tbsp cold water. Dust the chicken with all the flour. Dip a fillet into the mayo, then press onto the crumbs to coat all over. Place on the tray. Repeat to coat all the fillets. Bake for 15 minutes, turning after 10 minutes, until thoroughly cooked, with no pink meat and the juices run clear.
3. After 10 minutes, and when the rice has absorbed its water, set aside with the lid on for 10 minutes to steam. Warm the katsu sauce while the chicken is cooking. Serve the rice with the chicken and spoon the hot curry sauce over the rice. Toss the salad with the dressing, then serve with the curry.
Typical values per serving:
This recipe was first published in September 2019.