- 2 chicken breasts
- 1 white onion
- 1 shallot
- 2-3 carrots
- 2 cloves garlic
- ginger
- 1 apple
- 1 tablespoon tomato paste
- 1 tablespoon honey
- 500ml chicken stock
- worcestershire
- curry cubes or individual spices
- 1 egg
- panko
- AP flour
- rice
- spring onions
- Slice chicken breasts in half and season with sea salt an black pepper.
- Tenderise gently with mallet to flatten and create a thin, even cutlet, then set aside.
- Add unsalted butter to a pan on med-heat, then add 1 finely sliced white onion + 1 sliced shallot. Sweat down 7 mins then add 2-3 diced carrots and sauté 3-4 mins.
- Add in 2 cloves minced garlic + knob on finely minced ginger - sauté 2 mins.
- Add in 1 peeled an grated apple.
- Add in 1 tbsp each tomate paste + honey, season with sea salt + black pepper, then 2 tbsp AP flour and cook off for 1 min.
- Add in 500 ml chicken stock, then bring to a simmer an add 1 tsp MSG and a splash of Worcestershire.
- Once simmering, throw in 1-2 cubes of Curry Cubes or the spices individually.
- Once combined, continue to simmer on low heat for 5-10 mins then blitz till smooth and finish with some unsalted butter - stir to emulsify.
- Bread your chicken: coat the breasts in AP flour, followed by beaten eggs and then cover in panko - really press the panko into the cutlets.
- Fry the cutlets in vegetable oil until golden brown and crispy.
- Let rest for 3-4 mins on wire rack, then slice.
- Plate up with sushi rice, your curry sauce, the chicken katsu, a sprinkle of furikake, some pickled red cabbage an finally spring onios.