Japan’s version of fried chicken is chicken katsu and is a thin and light spin on the usually heavy meal. The light batter owes its texture to panko crumbs, which let the flavors of chicken and sauce make the most out of this comfort-dish. Served with miso soup, shredded cabbage and rice, Brussels sprouts replace cabbage in this version, tossed with spicy red onions and a sweet and citrus soy dressing. Lime wedges add the acidity while highlighting the slight sweetness of the katsu sauce.
Chicken Katsu with Brussels Sprouts Salad Recipe
|Calories:||290 per serving|
|Prep Time:||30 mins|
|Cook Time:||10 mins|
|Total Time:||40 mins|
- 4 center cut boneless chicken breasts, about 1-inch thick
- All purpose flour for dredging
- 2 eggs, beaten
- 2 cupspanko (bread crumbs)
- Vegetable oil for frying
- 1 lime, cut into wedges
- 1/2 cupketchup
- 1/8 cupWorchestershire sauce
- 2 teaspoonssoy sauce
- 1/2 teaspoonmustard
- 1 lime, juiced
- 1 tablespoonapple cider vinegar
- 1 tablespoonvegetable oil
- 1 tablespoonsoy sauce
- 2 teaspoonssugar
- 2 cupsBrussels sprouts
- 1 small red onion, thinly sliced
1. Soak the sliced red onion in a small bowl of cold water for 10-15 minutes. In a large bowl, mix together lime juice, vinegar, vegetable oil, soy sauce and sugar. Whisk until blended together. Add the Brussels sprouts and onions and toss well.
2. Pound the cutlets with a meat tenderizer or heavy skillet to about 3/4-inch thick. Salt and pepper both sides of each cutlet. Dredge each cutlet in flour, then dip in beaten eggs and press into panko crumbs until both sides of each chop are coated. For an extra crispy crust, repeat the egg and panko steps one more time.
3. Heat about 1/2-inch of oil in a large skillet until hot. Lay the cutlets in the hot oil and fry until golden brown, 5-7 minutes, turning once or twice. Drain the cutlets on a paper towel.
4. Whisk the ketchup, Worchestershire sauce, soy sauce and mustard together until smooth.
5. Slice the cutlets into thin slices and serve on top of or next to salad. Drizzle with sauce, reserving the rest for dipping. Garnish with lime wedges.