Chicken Katsu with Tonkatsu Sauce

HERE'S HOW WE MAKE IT

First we marinate the chicken tenderloins in Japanese rice wine for tenderness. We then get stuck into the messy business of dunking them in free-range egg and coating them in flour and crunchy panko breadcrumbs, ready for you to cook.

On the side, we'll dish up a simple - but so very good - mixture of oyster and Worcestershire sauces with (would you believe?) tomato ketchup.

INGREDIENTS

Katsu: free-range chicken breast tenderloins, mirin, egg, flour, panko breadcrumbs, salt, pepper.

Sauce: tomato sauce, Worcestershire sauce, oyster sauce.

ALLERGENS

CONTAINS:

Gluten, Shellfish, Egg.

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Dairy, Fish, Sesame, Soy, Lupin.

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	SMALL	LARGE
ENERGY	3041kJ	6082kJ
PROTEIN	78.9g	157.7g
FAT TOTAL	10.6g	21.1g
- SATURATED	3.3g	6.5g
CARBS	75.2g	150.3g
- SUGARS	17.3g	34.6g
SODIUM	1928mg	3855mg

SIZES

Small:

Serves 1 hungry to two adults with accompaniments

Large:

Serves four adults with accompaniments

GOES WITH

Serve on their own with a fresh Asian slaw or slaw. Great cold in the lunchbox too.

PREP, COOK AND SERVE

Please note: this product contains raw chicken and should be fully cooked before consumption.

Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.

To cook, heat mildly flavoured oil in a frying pan - about 5mm deep. Fry katsu for 3-4 minutes a side or until golden and cooked through. Drain on kitchen paper and serve with the tonkatsu sauce for dipping, steamed rice, an Asian salad or slaw.