Homemade breaded chicken breast with katsu mayo, pickled cucumber and fresh salad.
For the Breaded Chicken:
4 x Chicken Breasts
2 x Medium Eggs
40g Plain Flour
150g Fresh Breadcrumbs
Sea Salt and Black Pepper
1 x tsp Paprika
100ml Sunflower Oil
For the Pickled Cucumber:
1 x Cucumber
40ml White Wine Vinegar
½ tsp Ground Coriander
1 x tsp Salt
1 x tsp Caster Sugar
For the Katsu Mayo:
100g Mayonnaise
50g Tomato Ketchup
25ml Soy Sauce
½ Lime, juiced
1 x flat tsp Curry Powder
1 x heaped tsp English Mustard
Salad:
1 x 240g bag Sweet Salad Leaves
4 x Spring Onions
Chop the cucumber into small pieces. Put into a bowl and sprinkle over the salt. Leave for 15 minutes – this is to draw the juices out of the cucumber. Then drain, pat dry and put in a bowl with the vinegar, caster sugar and coriander.
To make the katsu mayo, mix all the ingredients together in a bowl.
Using a rolling pin, flatten the chicken breasts in-between some non-stick baking paper to make 4 escalopes.
Break the eggs into a bowl and whisk. Put the flour and the paprika in another bowl, season with some salt and pepper and mix well. Put the breadcrumbs into another bowl.
Dip the chicken first into the flour, then beaten egg and then the breadcrumbs. Repeat this with all the breasts.
Heat the oil in a frying pan and sauté them for 6 minutes on each side – if you do this in batches, keep the cooked ones warm in the oven while you cook the rest.
Trim the spring onions and slice thinly. Divide the salad leaves and spring onions between 4 plates.
Drain the cucumber and sprinkle over. Top each one with a chicken escalope and drizzle with some mayo.
