CHICKEN KATSU DINNER
RECIPE TYPE
Chicken, Under 30 min
SERVES
4
Prep: 10 min
Cook: 15 min
Ingredients
1 1/4 cups Longo’s Long Grain White Rice
1 1/2 cups frozen shelled edamame, thawed
1 pkg (about 450g) Longo’s Air-Chilled, Grain-Fed Chicken Cutlets
1 large Longo’s Enriched Coop Egg
1 cup Longo’s Panko Plain Bread Crumbs Japanese Style
2 cups shredded carrot or chopped cucumber
1/3 cup soy sauce (approx.)
Directions
Bring 2 1/2 cups of water and 1/2 tsp salt to a boil. Stir in rice and reduce heat to low. Cover and cook for about 15 minutes or until water is absorbed. Stir in edamame; cover and let stand for 5 minutes. Set aside.
Meanwhile, season chicken slices with 1/4 tsp each salt and pepper. Lightly beat egg with 2 tbsp of water in shallow dish. Place panko in another shallow dish. Coat chicken slices in egg and then dredge in panko. Repeat with all chicken slices.
Heat 3 tbsp Longo’s Mediterranean Extra Virgin Olive Oil in large nonstick skillet over medium-high heat and cook breaded chicken in batches, turning once and adding more oil as necessary, until golden and chicken is no longer pink inside. Remove to plate lined with paper towel.
Scrape rice into large bowl, stir in carrots and season with soy sauce to serve alongside chicken. Add more soy sauce to taste, if desired.
NUTRITIONAL INFORMATION
NUTRITIONAL INFORMATION
Protein 46g | Fibre 3.5g |
Fat 19g | Sugar 5g |
Carbs 71g | Sodium 1,830mg |
