Updated: Mar 4, 2018
Whenever we eat out, a certain noodle restaurant is always top of the list for my two – they adore the mini chicken katsu. However we don’t go out to eat that often so every now and then I try to recreate their favourite dish at home. This is always a winner, especially when paired with amai sauce: https://www.bbcgoodfood.com/user/4155606/recipe/amai-sauce-wagamama-style. The sauce is quite sweet and salty (probably why they like it so much!) so I try to keep this as an occasional treat.
Prep 10 minutes
Cook 10 minutes
1 chicken breast per adult or per two children
Rice to serve
Sweetcorn, cucumber and carrot to serve
1. Place the chicken breast between two sheets of greaseproof paper and hit hard with a rolling pin to flatten it out.
2. Dip the chicken breast in the beaten egg and then the panko breadcrumbs.
3. Heat the oil in a non-stick frying pan and shallow fry the chicken for 3 minutes on each side over a medium heat, or until cooked through.
4. Cut the cooked chicken into strips and serve with boiled rice, sweetcorn, cucumber strips and grated carrot.