Chicken schnitzel katsu with warm mushroom salad & ponzu dressing

FULL METHOD & RECIPE CARD AVAILABLE BELOW.

READY IN: 20 MINS

INGREDIENTS‭:‬

Chicken schnitzel

Kombu tsuyu sauce

Sesame seeds

Lemon

Green cabbage

Mixed mushrooms

Spring onion

 

Pantry staples‭:‬ Cooking oil, salt

Allergens:‬ Wheat, gluten, onion, soy, sesame

 

METHOD:

1. Prepare the ingredients: Wash the vegetables. Toast the sesame seeds in a dry pan or a low oven. Very thinly slice the cabbage. Thinly slice the spring onions on the diagonal. Juice half of the lemon and cut the remainder into wedges. Tear or cut the mushrooms into 1cm strips.

2. Make the ponzu sauce: Combine the kombu tsuyu and lemon juice in a bowl.

3. Make the warm mushroom salad: Heat a splash of oil in a frying pan over high heat. Add the mushrooms with a pinch of salt and cook, stirring, for 2 minutes or until the mushrooms are browned slightly. Place the mushrooms in a serving bowl, add the spring onions, toasted sesame seeds and a tablespoon of the ponzu sauce and mix well to combine.

4. Cook the schnitzel: Heat a generous splash of oil in a frying pan over medium heat. Cook the schnitzels for 3 minutes each side or until just browned and cooked through. Slice the schnitzel into thin slices.

5. To serve: Divide the sliced schnitzel, warm mushroom salad and cabbage between serving plates. Serve with the ponzu sauce and lemon wedges.

For downloadable pdf version, click here.