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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Enjoy all the crunch and flavour of chicken katsu with a fresh twist. Golden baked chicken meets a vibrant slaw of carrot, cabbage, snow peas and edamame, topped with crispy noodles, black sesame seeds and a zesty sesame dressing.
1 Preheat oven to 180°C. Lightly spray an oven tray with oil, then line with baking paper.
2 In a shallow bowl, lightly whisk egg. Place panko in another shallow bowl. Working with one fillet at a time, dip into egg, then panko to coat. Place fillets on prepared tray. Lightly spray with oil and bake for 20 minutes or until golden and cooked through. When chicken is cool enough to handle, slice thinly.
3 In a small bowl, place lime juice, soy sauce, sesame oil and sugar. Stir until sugar dissolves.
4 In a large bowl, combine carrot, cabbage, snow peas, edamame, capsicum, spring onions, fresh herbs and noodles. Pour over dressing and toss to combine.
5 Divide salad mixture among four serving plates. Top each with sliced chicken. Drizzle over kewpie mayo. Serve chicken katsu salad sprinkled with black sesame seeds and remaining herbs.
Calories 610 cal
Kilojoules 2570 kJ
Total fat 19 g
Saturated fat 3.5 g
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