400g skinless chicken breast fillets (2 x 200g pieces)
¼ cup flour, seasoned with salt and pepper
1 large egg, beaten
1 cup panko breadcrumbs
¼ cup vegetable oil
2 cups shredded iceberg lettuce
½ red capsicum, deseeded and sliced
1 small Lebanese cucumber, sliced
1 small carrot, cut finely into matchsticks
Gregg's Sesame Seeds to garnish
Eta Thick & Creamy Mayonnaise(to serve)
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To make the Katsu Sauce: Whisk together the Wattie’s Tomato Sauce 50% Less Sugar, Lea & Perrins Worcestershire Sauce, soy sauce, lemon juice and Dijon mustard. Set aside.
To prepare the Chicken: Cut each chicken breast in half horizontally to form 2 thin fillets.
Dip each chicken fillet into the seasoned flour and then into the beaten egg. Coat in the panko crumbs. Refrigerate for 10 minutes, to allow the crumbs to stick.
Heat the oil in a frying pan and cook the chicken pieces over low to medium heat for approximately 6–7 minutes on each side or until golden and cooked. Keep warm while preparing the salad.
On each plate layer the salad ingredients. Slice the chicken thickly and place on each plate. Spoon the Katsu Sauce over the chicken and garnish with Gregg's Sesame Seeds. Serve with rice and Eta Thick & Creamy Mayonnaise on the side.
* For a great entertaining idea, use chicken tenderloins instead of breast fillets and serve with a generous bowl of Katsu Sauce for dipping.