Date posted: 13/12/2017

Chicken kastu with asian slaw

  • Serves 10
Votes: 1 Average: 5


Farmstead chicken fillet escalope slightly battered 10 each
Everyday Favourites plain flour 100g
Everyday Favourites free range medium eggs 3
Arla UHT milk 100ml
Everyday Favourites golden breadcrumbs 100g
Everyday Favourites katsu curry sauce 100ml
Red cabbage 200g
Carrot 100g
Spring onion 100g
Major oriental mari-base 25ml


  1. Place chicken on a tray, then place the flour on a tray, beat the eggs and milk together and place on a tray.
  2. Place the chicken in the flour then dip in the egg wash the coat in the bread crumbs and place on a oven proof tray and repeat until all are coated
  3. Place the chicken in a hot oven until it is golden brown and reachng 75°c
  4. Heat the sauce gently in a pan
  5. Mix all the vegetables together with the thai dressing and then place in a pot
  6. Once chicken is cooked slice and place on top of the slaw and then serve with the katsu sauce
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