Katsu Chicken

Katsu Chicken with Cabbage Salad and Tonkatsu Sauce

Katsu Chicken

for

with Cabbage Salad and Tonkatsu Sauce

Prep Time: 40 mins Calories: (per serving)760

Contains Chicken

Contains Gluten

Contains Eggs

Contains Soy

'Katsu' means cutlet in Japanese and refers to chicken that has been pounded thin prior to frying. Tonkatsu sauce is a Japanese-style barbecue sauce made with Worcestershire, ketchup, mustard, and soy sauce. In this Isthmus Eats dish, you will prepare just that - thin fried chicken with a sweet and salty Tonkatsu sauce. You will serve this over white rice alongside a crunchy and refreshing cabbage salad.

Enjoy, Madison Chefs!

Read through the entire recipe prior to cooking.

USDA recommends cooking chicken* to an internal temperature of 165°F.

USDA recommends cooking eggs* to an internal temperature of 145°F.

Reminder: If you leave your delivery bag and ice pack at your delivery location on your next delivery day, then we will collect them for reuse.

*NOTE: Consuming raw or undercooked poultry or eggs may increase your risk of foodborne illness.

Make Salad

Photo based on 2-serving recipe

Make Salad

Wash and dry all produce

Halve lemon

Squeeze

teaspoon

lemon juice into large bowl; remove any seeds that have fallen

Whisk in sesame oil and ½ soy sauce

De-core cabbage, slice thin, then add to bowl

Thinly slice green onions and add to bowl

Toss to combine, season with salt and pepper to taste, then refrigerate until ready to serve

Cook Rice

Photo based on 2-serving recipe

Cook Rice

Fill saucepan with rice and

1 ½ cups

3 cups

water, bring to boil over medium-high heat

When water is boiling, stir, cover, then reduce heat and simmer for 15 minutes

Prep Chicken

Photo based on 2-serving recipe

Prep Chicken

Whisk together ketchup, Worcestershire sauce, mustard, and remaining soy sauce in small bowl, set aside

Optional:Add bread crumbs to ziplock bag, then lightly crush using rolling pin or fists

Break egg

into shallow bowl, then beat for 20 seconds

Slice

each

chicken lobe flatside, creating

thin cutlets

Trim fat from chicken (if desired), pat dry, then pound with meat tenderizer (or use pan if you do not have one) to ½ inch thickness

One cutlet at a time, dredge chicken in egg mixture, shake to allow excess to drip off, then coat with bread crumbs, pressing to adhere

Fry Chicken

Photo based on 2-serving recipe

Fry Chicken

Heat

tablespoons olive oil in skillet over medium-high heat until shimmering

Add chicken cutlets, cook until golden brown and fully cooked (internal temperature is 165 degrees), 2-3 minutes per side

, working in batches if necessary

Slice Chicken

Photo based on 2-serving recipe

Slice Chicken

Slice cutlets into ½ inch strips

Plate

Plate rice then top with chicken strips

Drizzle chicken with Tonkatsu sauce

Serve with chilled cabbage salad

Enjoy!

Questions? Contact Us

We'd LOVE to hear from you!

(608) 316-2771

info@IsthmusEats.com

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