Mild Chicken Katsu with Rice and Cucumber

• 4chicken breasts, about 600g
• 50gplain flour
• 2eggs, beaten
• 120gpanko breadcrumbs
• 3 tbspolive oil
• fine salt
• black pepper
• 1 tbspolive oil
• 1onion, finely chopped
• 1carrot, finely chopped
• 2garlic cloves, crushed
• 2 tbspmild curry powder
• 1 tbspplain flour
• 600mlchicken stock
• 1 tbspsoy sauce
• 1 tsphoney
• 300gbasmati rice
• 1cucumber, thinly sliced
• 1 tbsprice vinegar

Method

1. 1Heat the oven to 210C fan and put a wire rack over a baking tray. Lay each chicken breast between two sheets of baking paper and bash with a rolling pin until an even 1.5cm thick. Season both sides with salt and pepper.
2. 2Put the flour, beaten eggs and panko in three shallow bowls. Mix the 3 tablespoons of olive oil into the panko with your fingers so every crumb is coated; this is what makes an oven crumb brown like a fried one. Dip each breast in flour, then egg, then press firmly into the panko.
3. 3Lay the chicken on the rack and bake for 18 to 20 minutes until the crumb is deep golden and the chicken is 75°C for 30 seconds in the thickest part. The rack lets air under the chicken so the bottom crisps too.
4. 4Meanwhile make the sauce. Heat the tablespoon of oil in a saucepan over a medium heat and cook the onion and carrot for 8 minutes until soft. Add the garlic and curry powder for 1 minute until fragrant, stir in the flour, then gradually add the stock, stirring, and simmer for 10 minutes until thickened and the carrot is soft.
5. 5Blend the sauce smooth with a stick blender or leave it chunky if your children prefer to see what is in it. Stir in the soy sauce and honey, then taste and add salt if it needs it.
6. 6While the chicken bakes and the sauce simmers, rinse the rice and cook it in salted boiling water for 10 to 12 minutes until tender, then drain. Toss the cucumber with the rice vinegar and a pinch of salt.
7. 7Slice the chicken into thick strips and lay over the rice. Spoon the sauce over one side so the crumb on the other side stays crisp, and put the cucumber alongside.

Per serving

kcal

925

protein

64.1g

fibre

6.8g

carbs

108.1g

fat

25.3g