Oriental Chicken Katsu Salad

Updated at: Thu, 17 Aug 2023 03:16:21 GMT

Step 1

Chop the cucumber into small pieces. Put into a bowl and sprinkle over the salt. Leave for 15 minutes – this is to draw the juices out of the cucumber. Then drain, pat dry and put in a bowl with the vinegar, caster sugar and coriander.

Step 2

To make the katsu mayo, mix all the together in a bowl.

Step 3

Using a rolling pin, flatten the chicken breasts in-between some non-stick baking paper to make 4 escalopes.

Step 4

Break the eggs into a bowl and whisk. Put the flour and the paprika in another bowl, season with some salt and pepper and mix well. Put the breadcrumbs into another bowl.

Step 5

Dip the chicken first into the flour, then beaten egg and then the breadcrumbs. Repeat this with all the breasts.

Step 6

Heat the oil in a frying pan and sauté them for 6 minutes on each side – if you do this in batches, keep the cooked ones warm in the oven while you cook the rest.

Step 7

Trim the spring onions and slice thinly. Divide the salad leaves and spring onions between 4 plates.

Step 8

Drain the cucumber and sprinkle over. Top each one with a chicken escalope and drizzle with some mayo.

↑Support creators by visiting their site 😊

0 liked

0 disliked