Chicken katsu on rice
Cook Time 25 minutes
Protein Servings 1
Vegetable Servings 2
Ingredients
1 cup white rice
1 chicken breast
1 egg
¼ cup flour
½ cup panko breadcrumbs
⅓ cucumber
1 spring onion
3 tbs canola oil
Flaky salt
Sesame seeds
Spicy mayonnaise - optional
1 chicken breast
1 egg
¼ cup flour
½ cup panko breadcrumbs
⅓ cucumber
1 spring onion
3 tbs canola oil
Flaky salt
Sesame seeds
Spicy mayonnaise - optional
Directions
Cook rice: Cook 1 cup of white rice
Chicken: Slice 1 chicken breast in half to create 2 cutlets. Grab three bowls: one with 1 egg, 1 with ¼ cup flour and 1 with ½ cup panko breadcrumbs. Dip the cutlets in the flour, then egg, then breadcrumbs. Repeat with both cutlets and set aside.
Vegetables: Slice ⅓ cucumber into thin strips and set aside. Slice 1 spring onion.
Cook chicken: Heat a pan to medium heat and add 3 tbs canola oil. Once hot, cook chicken cutlets for 5-6 minutes per side, until cooked through. Remove, season with flaky salt and set on paper towels to drain.
Serve: Slice chicken into strips, scoop rice into a bowl and top with chicken, cucumber, kimchi and spring onion. Finish with sesame seeds and spicy mayonnaise, if desired.
Chicken: Slice 1 chicken breast in half to create 2 cutlets. Grab three bowls: one with 1 egg, 1 with ¼ cup flour and 1 with ½ cup panko breadcrumbs. Dip the cutlets in the flour, then egg, then breadcrumbs. Repeat with both cutlets and set aside.
Vegetables: Slice ⅓ cucumber into thin strips and set aside. Slice 1 spring onion.
Cook chicken: Heat a pan to medium heat and add 3 tbs canola oil. Once hot, cook chicken cutlets for 5-6 minutes per side, until cooked through. Remove, season with flaky salt and set on paper towels to drain.
Serve: Slice chicken into strips, scoop rice into a bowl and top with chicken, cucumber, kimchi and spring onion. Finish with sesame seeds and spicy mayonnaise, if desired.