Low Carb Chicken Katsu with Sesame Corn Slaw
Ingredients:
Slaw
1 x 400g can corn kernels,
drained and rinsed
1 cucumber, thinly sliced
500g slaw or shredded cabbage
2 Tbsp mayonnaise
1 tsp sesame oil
2 tsp sesame seeds
Chicken
600g chicken breast, cut into steaks
1 Tbsp flour
1/2 tsp salt
1 egg
50g wholemeal breadcrumbs
1 tsp olive oil
Katsu Sauce
1 Tbsp lite tomato sauce
2 Tbsp Worcestershire sauce
2 Tbsp oyster sauce
2 tsp honey
Directions:
Drain corn. Thinly slice cucumber. Add both to a bowl with remaining slaw ingredients and toss well until combined. Season to taste with salt and pepper.
Pat chicken dry and cut into steaks by placing your hand flat on top of chicken and slicing through horizontally. Place in a bowl with flour and salt measure and toss to coat. Add egg to bowl with chicken, break yolk with a fork and stir to coat. Place breadcrumbs in another bowl. Transfer chicken to breadcrumbs and toss to coat. Set aside on a plate/tray.
Heat oil in a frypan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), until golden and cooked through. Rest for a few minutes on a wire rack, before slicing thickly.
Combine katsu sauce ingredients in a bowl and stir until smooth.
Plate chicken katsu with sesame slaw and katsu sauce on the side.
Tip: If you need a little more carbs with your meal, serve with 1/2 cup cooked brown rice.