Date posted: 21/12/2016

Chicken katsu

  • Serves 10
Votes: 1 Average: 5


Farmstead chicken fillet escalope slightly battened 850g
Everyday favourites plain flour 100g
Everyday favourites free range medium eggs 3 each
Arla UHT milk 150ml
Breadcrumbs japanese panko 100g
Cooking onion 100g
Knorr professional ginger puree 30g
Knorr professional garlic puree 30g
Everyday favourites mild madras curry powder 20g
Rowse clear honey 80g
Amoy light soy sauce 50ml
Knorr vegetable powder bouillon 1ltr
Dale farm low fat natural yogurt 100g


  1. Place chicken on a tray and the breadcrumbs on another tray.
  2. Beat the eggs and milk together and place in a tray.
  3. Place flour on a tray then take the chicken and place in the flour then into the egg mix and then into the breadcrumbs and place on a clean tray.
  4. Chop onions, garlic and ginger into small pieces and dry fry with the curry powder for 2 minutes.
  5. Add honey, soy sauce and stock, simmer for 15 minutes until thickened then fold through the yoghurt.
  6. Cook chicken fillet in the oven 200°C for 12 minutes until core temperature reaches 82°C.
  7. Pour the sauce over the chicken.

Chef Tip

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