delicious UK – April 2018

C DE

H IJ

→Usethe largest panko

crumbs you can find. Larger

breadcrumbs give a crisper

texturetothechickenfillets

when they’re deep-fried.

→Ifyou’dliketoaddsome

sweetnesstothedish,you

can add cubed apple when

you’re boiling the potato and

carrot (step 2). I tend to use

green apple.

→To tenderise meat, it’s

useful to invest in a meat

tenderiser, but if you don’t

haveone,usethetipofa

sharp knife to pierce the

chicken breasts all over [F].

FAH’S TIPS FOR KATSU

CURRY SUCCESS

NEXT

MONTH

Mmmm...

Nutella

doughnuts

thickenstoomuch–itshouldbea
spoonableconsistency.Keepwarm
onaverylowheatuntilneeded.
6 Cookthericeaccordingtothe
packet instructions. Heat a deep,
heavy-based frying pan with about
5cmoiluntilitreaches180°Cona
digital probe thermometer (or until
acubeofbreadsizzlesand browns
inabout30seconds).
7 Meanwhile, slice each chicken
breast in half horizontally to make
2thinnerfillets[E].Useameat
tenderiser or the tip of a sharp knife
to tenderise the chicken [F] (see
Fah’stips,right).Seasonbothsides
ofthechickenwithsaltandpepper.
8 Put the cornflour, eggs and
panko breadcrumbs in 3 separate
shallowbowls/containers[G].First
coat the chicken in cornflour, then in
beaten egg, then finally in the panko

breadcrumbs [H], pressing down

firmly to make sure there’s

a good coating of crumbs sticking

tothe fillet.

9 Fry the breadcrumbed fillets

inthehotoil,oneatatime[I],for

4-5minutesuntilgoldenandthe

chicken is cooked through [J].

Tr ans fer to a b o ar d or tr ay l ined

with kitchen paper to drain, then

keep warm in a low oven. Once all

the chicken breasts are cooked,

sliceeachoneintothinstrips.

10 Dividethecookedriceamong

4 plates and arrange the sliced

chickennexttotherice.Spoonthe

katsusauceoverthechickenand

sprinkle with sesame seeds to serve.

PER SERVING831kcals, 21.2g fat

(2.4g saturated), 38.7g protein,

120.4g carbs (6.6g sugars), 3.4g

salt, 2g fibre

BE A BETTER COOK

CHEF’S STEP BY STEP