Chicken Katsu with Tonkatsu Sauce

HERE'S HOW WE MAKE IT

First we cut free-range chicken breasts into even strips for quick cooking and marinate them 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 fillets, mirin, egg, flour, panko breadcrumbs, salt, pepper.

Sauce: tomato sauce, Worcestershire sauce, oyster sauce.

ALLERGENS

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.

PLEASE NOTE:

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

NUTRITION

	PER 100G	PER SERVE
ENERGY
PROTEIN
FAT TOTAL
- SATURATED
CARBS
- SUGARS
SODIUM

SIZES

Individual:Serves one adult.
Small:Serves two adults.
Large:Serves 4-5 adults.
Extra Large:Serves 6 adults.

GOES WITH

Serve on their own with a cold beer or extend into a main course with a fresh Asian slaw, dressed with soy and rice vinegar. Great cold in the lunchbox, too.

PREP, COOK AND SERVE

Frozen product. Defrost before cooking. Once defrosted, cook and consume within 48 hours.

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

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 and lemon wedges.