Chicken Katsu with Ginger Rice

by Sushmita thadhani

🍗 Serving – Serves 1 person

📝 Ingredients

  • 1 cup all purpose flour
  • 2 large eggs,lightly beaten
  • 1 cup panko breadcrumbs
  • 2 chicken cutlets(4 to 5 ounces each)
  • Kosher salt and freshly ground pepper
  • 1 ½ tablespoon vegetable oil,plus more for frying
  • 2 cloves garlic,minced
  • 1 teaspoon minced peeled ginger
  • 2 heads baby bok choy(about 10 ounces),trimmed and chopped
  • 2 cups cooked white rice, cooled
  • Katsu sauce for serving
  • Put the flour,eggs and breadcrumbs in 3 separate shallow bowls.
  • Season the chicken with Salt and pepper,dredge each cutlet in the flour,dip in the egg,letting the excess drip off, then dredge in the breadcrumbs until evenly coated.
  • Transfer to a plate Heat ¼ inch of vegetable oil in a large non-stick skillet over medium high heat
  • Add the chicken and cook until golden brown and crisp,about 4 minutes.
  • Flip and continue Cooking until golden on the other side,about 3 more minutes.
  • Remove the chicken to a rack set on a baking sheet to drain, season with salt.
  • Meanwhile,heat 1 ½ tablespoon vegetable oil in a another large non-stick skillet over high heat.
  • Add the garlic and ginger,cook ,stirring until golden about 30 seconds.Add the bok choy season with salt and cook,stirring until the bok choy is wilted,about 1 minute.
  • Add the rice and cook stirring until warmed through about 2 minutes. Stir in the scallions,season with salt Serve the chicken with rice and Katsu sauce.

Get a 10% off on your first diet plan and free consultation