Chicken katsu with Asian-style slaw
- 600g chicken breasts
- 115g plain breadcrumbs
- 2 eggs, beaten with 1tbsp water
- 1tbsp rapeseed oil
- ½ Chinese leaf, chopped
- 1 carrot, cut into matchsticks
- 100g radishes, thinly sliced
- ½ cucumber, cut into matchsticks
- 3 spring onions, sliced
- 10g coriander, chopped
- Zest and juice 1 lime, plus slices to serve (optional)
- 2 x 170g packs Asda Katsu Curry Stir-fry Sauce
Preheat the oven to 200C/180C/Gas 6. Line a baking tray with baking paper.
Put the chicken breasts between 2 pieces of clingfilm; bash with a rolling pin to flatten to 2cm thick.
Put the breadcrumbs and eggs into 2 separate shallow bowls. Season the crumbs with pepper.
Dip the chicken in the egg, then the crumbs, pressing down to stick. Put on the tray and brush with the oil. Bake for 23-25 mins until golden and cooked through.
For the slaw, put all the veg in a large bowl. Add the coriander, lime juice and zest and toss together. Cover and chill for 15 mins.
Heat the katsu sauce in a small pan with a splash of water until just simmering.
Slice the chicken and divide between 4 plates with a salad and lime slices. Spoon the sauce over the chicken to serve.